Split Pea Soup with Veggies

Carrots, celery, and onions really up the nutritional ante of this filling pea soup. Always sort through dried peas and beans carefully before cooking and discard any small stones.



not yet rated


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    1   
    bay leaf
  • see savings
    On Sale
    2   
    whole cloves
  • see savings
    On Sale
    1   sprig 
    fresh thyme
  • see savings
    On Sale
    1/4  cup 
    butter or margarine
  • see savings
    On Sale
    1   cup 
    chopped celery (2 stalks)
  • see savings
    On Sale
    1/2  cup 
    chopped onion (1 medium)
  • see savings
    On Sale
    1   
    clove garlic, minced
  • see savings
    On Sale
    2  14  ounce can 
    reduced-sodium chicken broth
  • see savings
    On Sale
    1   pound 
    meaty smoked pork hocks or meaty ham bone
  • see savings
    On Sale
    1   cup 
    dry split peas, rinsed and drained
  • see savings
    On Sale
    1/4  cup 
    shredded carrot
  • see savings
    On Sale
    1/8  teaspoon 
    ground black pepper
  • see savings
    On Sale
    1/2  cup 
    milk
  • see savings
    On Sale
     
    few dashes bottled hot pepper sauce
  • see savings
    On Sale
     
    Finely shredded Parmesan cheese (optional)

Directions
1.
Place bay leaf, cloves, and thyme sprig on a square of 100-percent-cotton cheesecloth. Bring up corners and tie closed with clean string; set aside.
2.
In a large saucepan or 4-quart Dutch oven, melt butter over medium heat. Add celery, onion, and garlic; cook and stir about 5 minutes or until tender. Add cheesecloth bag, chicken broth, pork hocks, split peas, carrot, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 to 55 minutes or until split peas are tender, stirring occasionally.
3.
Remove and discard cheesecloth bag. Remove pork hocks from Dutch oven. When cool enough to handle, remove meat from bones. Discard bones. Chop meat. Return meat to Dutch oven. Stir in milk and bottled hot pepper sauce; heat through. If desired, sprinkle each serving with Parmesan cheese.
Nutrition information
Per Serving: cal. (kcal) 352, Fat, total (g) 16, chol. (mg) 47, sat. fat (g) 9, carb. (g) 35, fiber (g) 13, pro. (g) 20, sodium (mg) 987, Vegetables () 1, Starch () 2, Lean Meat () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
"Healthified" Italian Sausage Soup
"Healthified" Italian Sausage Soup

88% less sat fat, 81% less fat, 34% fewer calories than the original recipe. Turkey sausage, kale and cannellini beans are the stars.

 Articles
Cauliflower Soup with Parsnips: Best of the Blogs
... thought we'd turn to our favorite blogs to see what's cooking -- like cauliflower soup, perhaps -- on some... to find this recipe for Cauliflower and Parsnip Soup -- now that's a warming healthy winter soup if ever... and Parsnip Soup for you." One thing we love about this cauliflower soup recipes are the beautiful photographs... read more...
10 Best Stew and Soup Recipes for Midwinter
...When it comes to wintertime stew and soup recipes, I'm ex-TREME-ly demanding. They'd better... that if all I want to serve alongside is bread or a salad, no one will complain, "Hey, this is just soup... soups and stews be easy to make ahead -- but that requirement is usually satisfied already. When they... read more...
Chestnuts for Easy & Elegant Soups, Desserts, Mains & More
... aisles). Chestnuts can be easily pureed for a ridiculously easy yet elegant Chestnut and Celery Root Soup... and creamy sauce for seafood or pork. Classic Chestnut soup with Marsala Mushrooms This vegetarian soup... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products