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Ingredientes
- 8 c. chicken broth
- 2 c. cubed peeled potato
- 1 c. minced carrot
- 1 c. minced onion
- 1 c. minced celery
- 1 tsp dry dillweed
- 1/2 tsp pepper
- 1 lb dry split peas, rinsed and liquid removed
- 2 c. minced cooked chicken
- 1 c. cubed fully cooked ham
Direcciones
- In a 4 1/2-qt Dutch oven, combine chicken broth, potato, carrot, onion, celery, dillweed, and pepper. Stir in peas. Bring to boiling; reduce heat.
- Simmer, covered, for 45 min or possibly until peas are very tender and vegetables are tender. Stir in chicken and ham.
- Makes 8 servings.
- Make ahead directions: Prepare as above. Cold soup. Cover and chill up to 24 hrs. To serve, heat through. Or possibly, ladle cooled soup into two 1 qt freezer containers. Seal, label, and freeze. To reheat, place frzn soup in a Dutch oven. Cover and cook over medium-low heat for 25 to 30 min, stirring occasionally.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 434g | |
| Recipe makes 8 servings | |
| Calories 373 | |
| Calories from Fat 80 | 21% |
| Total Fat 8.88g | 11% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 790mg | 33% |
| Potassium 1127mg | 32% |
| Total Carbs 43.83g | 12% |
| Dietary Fiber 17.0g | 57% |
| Sugars 6.4g | 4% |
| Protein 29.94g | 48% |
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