Split Pea soup with ham and brown rice

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 186.1
  • Total Fat: 3.3 g
  • Cholesterol: 11.2 mg
  • Sodium: 494.5 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 6.4 g
  • Protein: 13.5 g

View full nutritional breakdown of Split Pea soup with ham and brown rice calories by ingredient


This is a wonderful recipe that is hearty and filling but fairly low in calories. This is a wonderful recipe that is hearty and filling but fairly low in calories.
Number of Servings: 14


    1 16-oz. pkg. dried green split peas
    4 raw carrots, peeled and diced
    1 medium onion, chopped
    2 celery stalks, diced
    1 48-oz. box Swanson's Natural Goodness chicken stock, or any chicken stock you desire.
    9.33 oz. good quality ham. I use left-over Honey baked ham, skin and fat removed, diced. Can also add the ham bone.
    2 bay leaves
    2 cloves fresh garlic, minced
    salt and pepper to taste
    1 cup cooked brown rice. I used one bag of instant-boil-in-the-bag rice.


Wash and pick over peas.
Put the dried split peas into a large pot. Add the chicken stock, the carrots, onions, celery, diced ham and optional ham bone, minced garlic and bay leaves.
Bring to medium simmer and cover.
Lower the heat to a very gentle simmer and set the timer for 30 minutes.
After 30 minutes, stir the pot and test for seasoning, adding salt and pepper as desired. The peas should be completely tender but generally still have their shape. You may have to cook the soup for 10-15 minutes longer to get the proper consistency. Don't boil the soup too hard or the peas will fall apart. When done the soup will be thick and slightly "puréed" but still have pieces of peas in it.
Add the one cup of cooked brown rice and stir to mix well.
If the soup is too thick for your taste add a cup or two of chicken broth or water.
Let the soup cool for about 5 minutes and then serve.
This soup will get very thick when stored in the refrigerator. You can add water to thin it out if you would like.

Serving Size: Makes 13-14 one cup servings

Number of Servings: 14

Recipe submitted by SparkPeople user FISHPOND7.