Directions:
- Heat olive oil in a heavy soup pot or Dutch oven; cook and stir onion and garlic in the hot oil until soft, about 5 minutes. Stir herbes de Provence, turmeric, bay leaves, and cayenne pepper into the vegetables; cook and stir until fragrant, 2 to 3 minutes.
- Mix dried split peas, half the carrots, half the potatoes, vegetable stock, and water into vegetables and seasonings, bring to a bowl, and reduce heat to low. Cover pot and simmer until peas are nearly tender, about 35 minutes. Stir remaining half of carrots and potatoes and the ham into soup, cover, and simmer until vegetables are tender, about 25 more minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 444.36 Kcal (1860 kJ) | ||
| Calories from fat | 109.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.17g | 19% | |
|---|---|---|---|
| Cholesterol | 40.12mg | 13% | |
| Sodium | 1972.02mg | 82% | |
| Potassium | 1209.64mg | 26% | |
| Total Carbs | 59.12g | 20% | |
| Sugars | 9.92g | 40% | |
| Dietary Fiber | 8.42g | 34% | |
| Protein | 23.74g | 47% | |
| Vitamin C | 9.6mg | 16% | |
| Vitamin A | 2.1mg | 69% | |
| Iron | 3.9mg | 22% | |
| Calcium | 102.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 88.43 Kcal (370 kJ) | ||
| Calories from fat | 21.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.42g | 19% | |
|---|---|---|---|
| Cholesterol | 7.98mg | 13% | |
| Sodium | 392.44mg | 82% | |
| Potassium | 240.73mg | 26% | |
| Total Carbs | 11.77g | 20% | |
| Sugars | 1.97g | 40% | |
| Dietary Fiber | 1.68g | 34% | |
| Protein | 4.73g | 47% | |
| Vitamin C | 1.9mg | 16% | |
| Vitamin A | 0.4mg | 69% | |
| Iron | 0.8mg | 22% | |
| Calcium | 20.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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