Split Pea with Ham Soup
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Suggest a better descriptionINGREDIENTS
INSTRUCTIONS
Combine chicken broth, 2 cups water, peas, onion, carrot and bay leaf in kettle or large saucepan. Cover and cook over low heat, stirring occasionally to prevent scorching, until peas are tender, about 2 hours. Press through coarse sieve and return to the kettle, stirring in the creamer, boiling water, butter and ham. Heat through; season with salt and pepper. (If you like a thinner soup, add more chicken broth.) Makes 7 cups. FOOD SECTION, ARKANSAS GAZETTE, 12/29/1966 From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
NOTES
Nutrition
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| Serving Size: 1 Serving (137g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 51 | ||
| Calories from Fat: 51 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.8g | 8 % | |
| Saturated Fat 3.6g | 18 % | |
| Monounsaturated Fat 1.5g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 15.3mg | 5 % | |
| Sodium 91mg | 3 % | |
| Potassium 3.1mg | 0 % | |
| Total Carbohydrate 0.1g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.1g | ||
| Protein 0.1g | 0 % | |
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Powered by: USDA Nutrition Database 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. |
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Calories per serving: 51
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