Cut the Ham steak in to bite size cubes.
Place the ham and the bone in a stock pot and brown at med-high heat.
Remove the stock pot from the heat and place the ham in a med bowl to be added to the soup later. Add the 2 tablespoons of honey to the ham and mix well and set aside.
Chop the onions and the garlic in small chunks and add the stock pot with the ham oil and residue from browning.
Sauté the onions and garlic in the ham oil until they are soft and starting to brown.
Add the Chicken and Beef Broth to the onions mixture and add an additional 32oz of water.
Heat until the soup is boiling.
Turn down heat to a low simmer.
Slice the carrots and celery and add to the soup base.
Wash the split peas in a strainer until clean, and then add them to the soup.
Finally add the ham bone, chunks and bay leaves.
Simmer for about an hour until the peas are completely soft.
Add salt and pepper to taste.
Remove the ham bone and the bay leaves and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (432g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 29 (13%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 36.9mg||11 %|
|Sodium 1565.1mg||54 %|
|Potassium 732.1mg||19 %|
|Total Carbohydrate 25.4g||7 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 17.1g|
|Protein 22.5g||32 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 217
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