Serves: 8
1. Heat all ingredients except carrots to boiling in 4-quart Dutch oven, stirring occasionally reduce heat. Cover and simmer 1 hour to 1 hour 30 minutes.
2. Remove ham bone let stand until cool enough to handle. Remove ham from bone. Remove excess fat from ham cut ham into 1/2-inch pieces.
3. Stir ham and carrots into soup. Heat to boiling reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.
NUTRITION FACTS: 1 Serving (about 1 1/2 cups): Calories 195 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 15mg Sodium 220mg Carbohydrate 34g (Dietary Fiber 12g) Protein 16g % DAILY VALUE: Vitamin A 36% Vitamin C 4% Calcium 4% Iron 12% DIET EXCHANGES: 2 Starch 1 Very Lean Meat 1 Vegetable
Slow Cooker Directions: Decrease water to 7 cups. Mix all ingredients in 4- to 6-quart slow cooker. Cover and cook on high heat setting 3 to 4 hours or until peas are tender. Remove ham bone let stand until cool enough to handle. Remove excess fat from ham cut ham into 1/2-inch pieces. Stir ham into soup.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Split Pea Soup recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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