Sorghum Split Pea Soup
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.
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- Prep time
- 20 min
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- Cook time
- 1 hr
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- Servings
- 6 Servings
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- Serving size
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1/4 cup
Ingredients
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olive oil
- 1 1/2 tbsp
- 1 1/2 tbsp
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onion(s) (chopped)
- 1
- 1
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carrots (sliced)
- 3/4 cup
- 3/4 cup
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celery (sliced)
- 3/4 cup
- 3/4 cup
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garlic (minced)
- 1 1/2 tsp
- 1 1/2 tsp
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no-salt-added chicken stock
- 6 cup
- 6 cup
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peas (green, split)
- 1 1/4 cup
- 1 1/4 cup
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ham bone
- 1 small
- 1 small
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ham slices (chopped)
- 2/3 cup
- 2/3 cup
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sorghum (pearled)
- 2/3 cup
- 2/3 cup
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fresh thyme
- 4 sprig
- 4 sprig
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bay leaves
- 2
- 2
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Worcestershire sauce
- 1 1/2 tbsp
- 1 1/2 tbsp
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Chicken Soup
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Directions
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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.
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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.
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Garnish with chopped fresh thyme and cracked black pepper, if desired.