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Sorghum Split Pea Soup
20 min prep time
60 min cook time
6servings
Recipe by
Powerful + Pairings
Photo by
Powerful + Pairings
How to Make 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.
20 min prep time
60 min cook time
6servings
1/4 cup
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Step-By-Step Instructions:
- 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.
- 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.
- Garnish with chopped fresh thyme and cracked black pepper, if desired.
Nutrition facts
6 Servings
-
Serving Size
1/4 cup
- Amount per serving Calories 320
-
Total Fat
6g
- Saturated Fat 1.3g
- Cholesterol 15mg
- Sodium 550mg
-
Total Carbohydrate
46g
- Dietary Fiber 12g
- Total Sugars 7g
- Protein 21g
- Potassium 850mg
- Phosphorous 335mg
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
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