Sorghum Split Pea Soup

Sorghum Split Pea Soup
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Powerful + Pairings.
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Summary

The National Pork Board, USA Pulses and the United Sorghum Checkoff Program have teamed up to bring you this Powerful Pairings recipe and is a proud supporter of the American Diabetes Association and Diabetes Food Hub.

  • Prep time
    20 min
  • Cook time
    1 hr
  • Servings
    6 Servings
  • Serving size
    1/4 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/4 cup
  • Amount per serving Calories 320

  • Total Fat 6g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 550mg
  • Total Carbohydrate 46g
    • Dietary Fiber 12g
    • Total Sugars 7g
    • Added Sugars 0g
  • Protein 21g
  • Potassium 850mg
  • Phosphorus 340mg

Choices/Exchanges: 2 1/2 Starch, 1 Nonstarchy vegetable, 2 Lean protein

Ingredients

Ingredients

  • olive oil
    1 1/2 tbsp
  • onion(s) (chopped)
    1
  • carrots (sliced)
    3/4 cup
  • celery (sliced)
    3/4 cup
  • garlic (minced)
    1 1/2 tsp
  • no-salt-added chicken stock
    6 cup
  • peas (green, split)
    1 1/4 cup
  • ham bone
    1 small
  • ham slices (chopped)
    2/3 cup
  • sorghum (pearled)
    2/3 cup
  • fresh thyme
    4 sprig
  • bay leaves
    2
  • Worcestershire sauce
    1 1/2 tbsp
Directions

Directions

  1. In a 4-quart stock pot or large pot heat oil over medium heat. Add onion, carrots, celery and garlic; season with salt and pepper and cook, stirring occasionally 10 to 12 minutes or until onion is tender. Add chicken stock, split peas, ham bone, ham, sorghum, thyme sprigs and bay leaves. Bring to a boil, reduce heat and simmer, covered for 45-60 minutes or until split peas are soft and sorghum is tender.

  2. Remove ham bone, thyme sprigs and bay leaves from soup. Remove ham from bone, chop ham and return to pot. Discard bone, thyme sprigs and bay leaves. Add Worcestershire sauce and season with pepper.

  3. Garnish with chopped fresh thyme and cracked black pepper, if desired.

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