SPLIT PEA SOUP
Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 197
% Daily Value
Total Fat 3g
5%
Saturated Fat 0.3g
2%
Cholesterol 2mg
1%
Sodium 295mg
12%
Total Carbohydrate 32.1g
11%
Dietary Fiber 10.2g
41%
Protein 11.8g
24%
Vitamin A 33%
Vitamin C 16%
Calcium 4%
Iron 10%

split pea soup

Warm and comforting, this classic split pea soup with ham is made with Swanson® Unsalted Chicken Broth.

  • Total time: 75 minutes
  • Servings: 12
Ingredient Weight Measure
vegetable oil 1.000 oz. 2 tbsp.
onion , finely chopped 17.000 oz. 3 cup
carrot , finely diced 13.500 oz. 2.25 cup
garlic , peeled, minced 1 tbsp.
Swanson® Unsalted Chicken Broth 2 qt.
green spit pea 14.000 oz. 2 cup
bay leaf , individual leaf(ves) 2 leaf
smoked pork ham , diced 4.000 oz. 1 cup
Yukon Gold potato , unpeeled, diced 5.000 oz. 1 cup
carrot 4.500 oz. 1 cup
celery 3.500 oz. 1 cup
black pepper 1 tsp.
lemon juice , fresh 3 tbsp.
kosher salt 1 tsp.
1.  To sauté vegetables, in kettle heat oil over medium-high heat:
  • Add onions and sauté 6 minutes, stirring often.
  • Add carrots and cook 2-3 minutes.
  • Mix in garlic and continue to cook 2 minutes while stirring.
2.  Add the Swanson Unsalted Chicken Broth, split peas and bay leaves. Bring to a boil, reduce heat and simmer 30 minutes or until peas soften and start to break down, thickening the soup. Remove from heat.

3.  Remove bay leaves. Puree soup with an immersion blender. Leaving some texture. Return to heat.
4.  Stir in ham, potatoes, carrots, celery and pepper. Return to a simmer and cook 10 minutes or until vegetables are tender and heated through.

5.  Just before serving, stir in lemon juice and salt.

CCP- Heat to a minimum internal temperature of 165°F for one (1) minute.

CCP- Hold for hot service at 140°F.

6.  To Serve: Using an 8 oz ladle, portion 1 cup of soup.
 

Warm and comforting, this classic split pea soup with ham is made with Swanson® Unsalted Chicken Broth.

  • Total time: 75 minutes
  • Servings: 12
Ingredient Weight Measure
vegetable oil 1.000 oz. 2 tbsp.
onion , finely chopped 17.000 oz. 3 cup
carrot , finely diced 13.500 oz. 2.25 cup
garlic , peeled, minced 1 tbsp.
Swanson® Unsalted Chicken Broth 2 qt.
green spit pea 14.000 oz. 2 cup
bay leaf , individual leaf(ves) 2 leaf
smoked pork ham , diced 4.000 oz. 1 cup
Yukon Gold potato , unpeeled, diced 5.000 oz. 1 cup
carrot 4.500 oz. 1 cup
celery 3.500 oz. 1 cup
black pepper 1 tsp.
lemon juice , fresh 3 tbsp.
kosher salt 1 tsp.
1.  To sauté vegetables, in kettle heat oil over medium-high heat:
  • Add onions and sauté 6 minutes, stirring often.
  • Add carrots and cook 2-3 minutes.
  • Mix in garlic and continue to cook 2 minutes while stirring.
2.  Add the Swanson Unsalted Chicken Broth, split peas and bay leaves. Bring to a boil, reduce heat and simmer 30 minutes or until peas soften and start to break down, thickening the soup. Remove from heat.

3.  Remove bay leaves. Puree soup with an immersion blender. Leaving some texture. Return to heat.
4.  Stir in ham, potatoes, carrots, celery and pepper. Return to a simmer and cook 10 minutes or until vegetables are tender and heated through.

5.  Just before serving, stir in lemon juice and salt.

CCP- Heat to a minimum internal temperature of 165°F for one (1) minute.

CCP- Hold for hot service at 140°F.

6.  To Serve: Using an 8 oz ladle, portion 1 cup of soup.
 

Made with:

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