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Spiced Split Pea Soup

Western.Chefs's picture
  Whole allspice 1⁄4 Teaspoon
  Peppercorns 1⁄4 Teaspoon
  Bay leaf 1
  Split peas 16 Ounce (1 Package)
  Ham bone 1 (With 2 Cups Meat Left On, Left Over From Cooked Whole Or Half Smoked Ham)
  Meat 2 Cup (32 tbs) (Left Over From Cooked Whole Or Half Smoked Ham)
  Carrots 2 Large, thinly sliced
  Celery stalks 2 Large, thinly sliced
  Water 7 Cup (112 tbs)
  Salt To Taste
  Pepper 1

1. Tie allspice, peppercorns, and bay leaf in piece of cheesecloth. Rinse split peas with water.
2. In 5-quart Dutch oven over high heat, heat spice bag, split peas, ham bone, sliced carrots, celery, and water to boiling. Reduce heat to low; cover; simmer 1 hour. Discard spice bag.
3. Remove ham bone to cutting board; cut off meat and discard bone. Cut meat into bite-sized chunks and return to soup. Stir in salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2519 Calories from Fat 439

% Daily Value*

Total Fat 49 g75.8%

Saturated Fat 16.8 g83.9%

Trans Fat 0.1 g

Cholesterol 220.6 mg73.5%

Sodium 1616.4 mg67.3%

Total Carbohydrates 296 g98.5%

Dietary Fiber 122.4 g489.8%

Sugars 45.9 g

Protein 230 g459.3%

Vitamin A 508.1% Vitamin C 36%

Calcium 37% Iron 123.1%

*Based on a 2000 Calorie diet

Spiced Split Pea Soup Recipe