Ham and Split Pea Soup

  • Prep 20 min
  • Total 2 hr 20 min
  • Ingredients 9
  • Servings 6

Ingredients

1
(16-oz.) pkg. (2 cups) dried split peas, rinsed, sorted
2
medium stalks celery, sliced
1
medium carrot, finely chopped
1
small onion, chopped
1
(2-lb.) ham shank
6
cups water
1
teaspoon salt
1/2
teaspoon dried basil leaves, crushed
6
peppercorns

Steps

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  • 1
    In 5-quart Dutch oven, combine all ingredients; mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 to 2 hours or until peas are tender and soup thickens.
  • 2
    Remove peppercorns and ham shank. Remove ham from bone; cut into bite-sized pieces. Return ham to soup; discard bone and peppercorns. Simmer until thoroughly heated.

Notes









Tips

Expert Tips

  • Buy a ham shank from the supermarket or butcher, or use the bone left over from a ham served at home. Although it may not have much meat left on it, the bone itself will bring a nice, smoky flavor.
  • This soup can be made in advance and reheated or frozen (discard the bone before freezing, first removing any meat and adding it to the soup). If the soup becomes too thinck, stir in some water.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
310
Calories from Fat
25
% Daily Value
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
10mg
3%
Sodium
610mg
25%
Total Carbohydrate
49g
16%
Dietary Fiber
20g
80%
Sugars
4g
Protein
22g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
3 Starch; 3 Other Carbohydrate; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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