Split Pea Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 129.8
- Total Fat: 5.5 g
- Cholesterol: 20.0 mg
- Sodium: 439.9 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 4.3 g
- Protein: 8.8 g
View full nutritional breakdown of Split Pea Soup calories by ingredient
Introduction
From Better Homes & Gardens New Cook Book (1981), page 756. From Better Homes & Gardens New Cook Book (1981), page 756.Number of Servings: 10
Ingredients
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2-1/4 cups dry green split peas (1 pound)
8 cups cold water
1 tsp instant chicken bouillon granules
1 meaty ham bone (1-1/2 pounds)
1 medium onion, chopped
1/4 tsp pepper
1/4 tsp dried marjoram, crushed
2 medium carrots, chopped
2 large stalks celery, chopped
Directions
Rinse peas.
In large pot (or dutch oven) combine peas, water, chicken bouillon, ham bone, onion, pepper, and marjoram.
Bring to boil; reduce heat.
Cover and simmer for 1 hour, stirring occasionally.
Remove ham bone; when cool enough to handle, cut off meat and coarsely chop.
Discard bone.
Return meat to soup.
Stir in carrots and celery.
Cover; simmer 30 minutes more.
.
Makes 10 servings (1 cup).
Number of Servings: 10
Recipe submitted by SparkPeople user DEBORAHMM1.
In large pot (or dutch oven) combine peas, water, chicken bouillon, ham bone, onion, pepper, and marjoram.
Bring to boil; reduce heat.
Cover and simmer for 1 hour, stirring occasionally.
Remove ham bone; when cool enough to handle, cut off meat and coarsely chop.
Discard bone.
Return meat to soup.
Stir in carrots and celery.
Cover; simmer 30 minutes more.
.
Makes 10 servings (1 cup).
Number of Servings: 10
Recipe submitted by SparkPeople user DEBORAHMM1.
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