Yields7 Servings
Cook Time3 hrs
Nebraska Barnraising Split Pea Soup in bowl
Nutrition Facts

Serving Size 5 3/4 tbsp. dry mix

Servings 7


Amount Per Serving
Calories 180
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 20mg1%
Potassium 539mg16%
Total Carbohydrate 39g13%
Dietary Fiber 12g48%
Sugars 4g
Protein 14g29%

Vitamin A 15%
Vitamin C 10%
Calcium 2%
Iron 35%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Nebraska Barn Raising Split Pea Soup

Ingredients
 8 oz Sliced bacon (or a meaty ham bone)
 6 cups Chicken broth (48 oz.)
 ½ cup Sherry, optional
Directions

1. Pick through the split peas. Remove discolored, shriveled split peas and any foreign material. Rinse well.

2. Cut bacon into ½ inch pieces and sauté for 10 minutes in a 4 quart pot until nearly crisp (or place meaty ham bone in 4 quart pot).

3. Stir in contents of soup mix vegetable packet, split peas and broth to the pot.

4. Bring to a boil, reduce heat, and simmer covered 2.5 hours; stir occasionally.

5. Just before serving add sherry, if desired. Salt and pepper to taste.

Optional: Top each bowl with croutons! 

Nutrition Tips

To boost vegetables, add 1½ cups chopped leeks with soup mix, and/or 1½ cups fresh or frozen green beans or green peas in final ten minutes of cooking. 

To boost whole grains, serve soup with crusty whole wheat bread instead of croutons. 

To cut saturated fat and sodium, halve the amount of bacon and prepare with lower sodium, bacon as substitute for regular bacon and meaty ham bone, or substitute 1/2 pound extra lean ground turkey plus either add 1/2 -1 teaspoon chipotle chile pepper spice or 1/2 teaspoon chili powder, or go Vegetarian.

To cut sodium prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Vegetarian Variation

You will use onions, carrots, celery, garlic, and vegetable broth as a substitute for the meat in this variation recipe. 

What you need:
• ½ Cup Onions, chopped
• ½  Cup Carrots, chopped
• ½  Cup Celery, sliced
• 4 Cloves Garlic, minced
• 6 Cups Vegetable Broth
• ½ Cup Sherry, optional
• 1 to 2 cups of additional broth might be needed, if prepared ahead. This soup will thicken. 

Here's what you do:
1. Rinse, drain and pick over peas. 
2. Sauté onions, carrots, celery, and garlic in oil in a 4-qt pot on medium heat for 5 minutes. 
3. Add contents of Nebraska Barnraising Split Pea SoupMix vegetable packet, peas and broth to pot. 
4. Bring to a boil, reduce heat and simmer covered for 2½ hours, stir occasionally. Just before serving add sherry, if desired. 

Slow Cooker Variation

Recommended slow cooker size: 3-4 quart

1. Rinse, drain, and pick over peas.
2. Cut bacon into 1/2 inch pieces and sauté about 10 minutes in small skillet until nearly crisp.
3. Add contents of vegetable packet, stir and transfer to bowl of slow cooker.
4. Add peas and broth, stir thoroughly. Cover and cook on high 5 hours.
5. Serve with croutons and sherry.

Pressure Cooker Variation

1. Rinse, drain, and pick over peas.
2. Cut bacon into ½ inch pieces. Using the Sauté setting, cook bacon for 5 minutes until nearly crisp.
3. Add contents of Nebraska Barn raising Split Pea Soup Mix vegetable packet, peas, and broth to pot of pressure cooker.
4. Set pressure cooker to 15 minutes of cook time at high pressure.
5. Allow pressure to release naturally for at least 10 minutes for using the quick release.
6. Just before serving add sherry, if desired.
Optional: Top each bowl with croutons!

Ingredients

Ingredients
 8 oz Sliced bacon (or a meaty ham bone)
 6 cups Chicken broth (48 oz.)
 ½ cup Sherry, optional

Directions

Directions
1

1. Pick through the split peas. Remove discolored, shriveled split peas and any foreign material. Rinse well.

2

2. Cut bacon into ½ inch pieces and sauté for 10 minutes in a 4 quart pot until nearly crisp (or place meaty ham bone in 4 quart pot).

3

3. Stir in contents of soup mix vegetable packet, split peas and broth to the pot.

4

4. Bring to a boil, reduce heat, and simmer covered 2.5 hours; stir occasionally.

5

5. Just before serving add sherry, if desired. Salt and pepper to taste.

6

Optional: Top each bowl with croutons! 

Nutrition Tips
7

To boost vegetables, add 1½ cups chopped leeks with soup mix, and/or 1½ cups fresh or frozen green beans or green peas in final ten minutes of cooking. 

To boost whole grains, serve soup with crusty whole wheat bread instead of croutons. 

To cut saturated fat and sodium, halve the amount of bacon and prepare with lower sodium, bacon as substitute for regular bacon and meaty ham bone, or substitute 1/2 pound extra lean ground turkey plus either add 1/2 -1 teaspoon chipotle chile pepper spice or 1/2 teaspoon chili powder, or go Vegetarian.

To cut sodium prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Vegetarian Variation
8

You will use onions, carrots, celery, garlic, and vegetable broth as a substitute for the meat in this variation recipe. 

What you need:
• ½ Cup Onions, chopped
• ½  Cup Carrots, chopped
• ½  Cup Celery, sliced
• 4 Cloves Garlic, minced
• 6 Cups Vegetable Broth
• ½ Cup Sherry, optional
• 1 to 2 cups of additional broth might be needed, if prepared ahead. This soup will thicken. 

Here's what you do:
1. Rinse, drain and pick over peas. 
2. Sauté onions, carrots, celery, and garlic in oil in a 4-qt pot on medium heat for 5 minutes. 
3. Add contents of Nebraska Barnraising Split Pea SoupMix vegetable packet, peas and broth to pot. 
4. Bring to a boil, reduce heat and simmer covered for 2½ hours, stir occasionally. Just before serving add sherry, if desired. 

Slow Cooker Variation
9

Recommended slow cooker size: 3-4 quart

1. Rinse, drain, and pick over peas.
2. Cut bacon into 1/2 inch pieces and sauté about 10 minutes in small skillet until nearly crisp.
3. Add contents of vegetable packet, stir and transfer to bowl of slow cooker.
4. Add peas and broth, stir thoroughly. Cover and cook on high 5 hours.
5. Serve with croutons and sherry.

Pressure Cooker Variation
10

1. Rinse, drain, and pick over peas.
2. Cut bacon into ½ inch pieces. Using the Sauté setting, cook bacon for 5 minutes until nearly crisp.
3. Add contents of Nebraska Barn raising Split Pea Soup Mix vegetable packet, peas, and broth to pot of pressure cooker.
4. Set pressure cooker to 15 minutes of cook time at high pressure.
5. Allow pressure to release naturally for at least 10 minutes for using the quick release.
6. Just before serving add sherry, if desired.
Optional: Top each bowl with croutons!

Nebraska Barn Raising Split Pea Soup

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