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Split Pea And Ham Soup Using Chicken Bouillon

Microwaverina's picture
Ingredients
  Ham bone 1
  Hot water 6 Cup (96 tbs)
  Dried green split peas 1 Pound, rinsed
  Thinly sliced carrot 1 1⁄2 Cup (24 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped onion 1 Cup (16 tbs)
  Red potato 1 Medium, peeled and finely chopped
  Snipped fresh parsley 1⁄4 Cup (4 tbs)
  Instant chicken bouillon granules 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  Dried thyme leaves 1⁄8 Teaspoon
  Half and half 1⁄4 Cup (4 tbs) (For Serving)
Directions

Combine all ingredients in 5-qt casserole; cover.
Microwave at High 1 to 1 1/4 hours, or until peas are tender, stirring 3 or 4 times.
Remove ham bone; cool.
Cut ham from bone; trim fat.
Discard fat and bone.
Cut ham into small pieces and return to soup.
Spoon into two freezer containers.
Label and freeze no longer than 3 months.
To serve, remove from one container and place in 1 1 /2-qt casserole.
Microwave at 70% (Medium-High) 15 to 25 minutes, or until heated, breaking apart and stirring 3 or 4 times.
Stir in half and half.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Ham
Servings: 
6

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