Adding a bit of dry sherry and warm spices to a classic split-pea with ham soup takes the flavor up to another level.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
1 hr 35 mins


Ingredient Checklist


Instructions Checklist
  • In a Dutch oven, heat oil over medium-high heat. Add onion, celery, carrots, garlic, and thyme. Reduce heat to medium; cook about 5 minutes or until tender, stirring frequently.

  • Stir in broth, the water, split peas, ham, crushed red pepper, black pepper, and mace. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/4 hours or until split peas are soft.

  • Stir in frozen peas and parsley; cook about 5 minutes more or until peas are heated through. Stir in sherry. If desired, serve with croutons and/or yogurt.


Tip: Use purchased whole wheat croutons, or make them at home. For homemade croutons, preheat oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray; set aside. Cut up whole wheat bread slices into 3/4- to 1-inch pieces; place on prepared baking sheet. Bake for 8 to 10 minutes or until edges are golden, turning or stirring once halfway through baking time.

Nutrition Facts

198 calories; protein 13.7g; carbohydrates 29g; dietary fiber 10.6g; sugars 6.9g; fat 3.4g; saturated fat 0.6g; cholesterol 6.8mg; vitamin a iu 4265.2IU; vitamin c 12.8mg; folate 116.7mcg; calcium 78.8mg; iron 2.4mg; magnesium 61.7mg; potassium 518.3mg; sodium 519.1mg.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Fast easy and delish. The red pepper gives it just the right amount of kick and the Greek yogurt makes it extra yummy. I served it with crispbread crackers instead of the croutons. It got a thumbs up from the boyfriend and I'll definitely be making it again! Read More
Rating: 5 stars
Omitted the red pepper for my toddler s sake and we allloved this recipe. Read More