Sorghum Split Pea Soup -

Sorghum Split Pea Soup



15 ingredients | 80 minutes | 6 servings
  • 1 1/2 Tbsp. olive oil
  • 1 onion (chopped)
  • 3/4 cup carrots (sliced)
  • 3/4 cup celery (sliced)
  • 1 1/2 tsp. minced garlic
  • 6 cups chicken stock (no-salt-added)
  • 1 1/4 cups green split peas
  • 1 ham bone (small)
  • 2/3 cup chopped ham
  • 2/3 cup sorghum (pearled)
  • 4 sprigs thyme
  • 2 bay leaves
  • 1 1/2 Tbsp. Worcestershire sauce
  • chopped fresh thyme (optional)
  • cracked black pepper (optional)


  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.
  2. 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.
  3. 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 salt and pepper.
  4. Garnish with chopped fresh thyme and cracked black pepper, if desired.
Per serving: Calories 336, Total Fat 8g (Saturated Fat 2g), Cholesterol 22mg, Sodium 573mg, Total Carb 48g (Dietary Fiber 12g, Sugars 7g) Protein 20g, Vitamin D 3%, Calcium 5%, Iron 17%, Potassium 19%, Phosphorus 227mg (18%) 

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