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 |
1.0 oz. |
2 tbsp. |
|
onion , finely chopped |
17.0 oz. |
3 cup |
|
carrot , finely diced |
13.5 oz. |
2.25 cup |
|
garlic , peeled, minced |
|
1 tbsp. |
|
Swanson® Unsalted Chicken Broth |
|
2 qt. |
|
green spit pea |
14.0 oz. |
2 cup |
|
bay leaf , individual leaf(ves) |
|
2 leaf |
|
smoked pork ham , diced |
4.0 oz. |
1 cup |
|
Yukon Gold potato , unpeeled, diced |
5.0 oz. |
1 cup |
|
carrot |
4.5 oz. |
1 cup |
|
celery |
3.5 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 |
1.0 oz. |
2 tbsp. |
|
onion , finely chopped |
17.0 oz. |
3 cup |
|
carrot , finely diced |
13.5 oz. |
2.25 cup |
|
garlic , peeled, minced |
|
1 tbsp. |
|
Swanson® Unsalted Chicken Broth |
|
2 qt. |
|
green spit pea |
14.0 oz. |
2 cup |
|
bay leaf , individual leaf(ves) |
|
2 leaf |
|
smoked pork ham , diced |
4.0 oz. |
1 cup |
|
Yukon Gold potato , unpeeled, diced |
5.0 oz. |
1 cup |
|
carrot |
4.5 oz. |
1 cup |
|
celery |
3.5 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.
