Split Pea Soup with Ham and Rice

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Yield: 11-1/2 cups Prep 15 mins Cook 2 hrs 10 mins


  • 1 large onion, coarsely chopped
  • 1 carrot, peeled and chopped
  • 2 celery ribs, chopped
  • 3 garlic cloves, peeled
  • 2 tablespoons  olive oil
  • 1 ounce bag (16oz.) split peas, picked over
  • 1 smoked ham hock (about 3/4 lb.)
  • 3 ounce cans (14-1/2 oz.) chicken broth
  • 5 cups  water
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • 1 bay leaf
  • 1/2 cup  white rice, cooked according to package directions


1. Pulse onion, carrot, celery, and garlic in a food processor or until finely chopped.

2. In a large saucepan, heat oil over medium heat. Add chopped vegetables and cook, stirring occasionally, about 6 minutes. Stir in peas, ham hock, broth, water, salt, pepper, and bay leaf. Bring to a boil. reduce heat to medium-low and simmer, partially covered, until the peas fall apart and thicken the soup, about 2 hours.

3. Remove the ham hock and bay leaf. When ham is cool, pull the meat from the bone and shred it into bite-size pieces. Puree the soup in batches in food processor, then return it to the saucepan. Stir in the rice and ham. Makes 11-1/2 cups.

Nutrition Facts

  • cal.(kcal)220,
  • Fat, total(g)5,
  • chol.(mg)4,
  • sat. fat(g)1,
  • carb.(g)34,
  • fiber(g)3,
  • pro.(g)13,
  • sodium(mg)543,
  • Percent Daily Values are based on a 2,000 calorie diet
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