Split pea soup has a whole new depth with the addition of garbanzo beans for a nutty flavor and texture!
Rinse pease, and both beans; place in kettle. Add chicken bouillon, ham bone (2 ham hocks can be used instead of bone), onion, salt and pepper. Bring to boiling. Reduce heat: cover and simmer 90 minutes, stirring often.
Remove ham bone or hocks; remove and chop meat; discard bones. Return meat to soup; add carrot and celery. Simmer 30 minutes. Add light cream (fun fact: I was out of milk/cream so I used 3 tablespoons of powdered coffee creamer... it worked perfectly!!)
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|Serving Size: 1 Serving (386g)|
|Recipe Makes: 8|
|Calories from Fat: 400 (35%)|
|Amt Per Serving||% DV|
|Total Fat 44.5g||59 %|
|Saturated Fat 18.7g||93 %|
|Monounsaturated Fat 15.1g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 107mg||33 %|
|Sodium 1824.1mg||63 %|
|Potassium 1426.6mg||38 %|
|Total Carbohydrate 140.9g||41 %|
|Dietary Fiber 19.3g||77 %|
|Sugars, other 121.6g|
|Protein 50.4g||72 %|
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Calories per serving: 1137
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