Sorghum Split Pea Soup

Recipe courtesy of the United Sorghum Checkoff Program, National Pork Board and USA Pulses Prep time: 20 minutes

Cook time: 60 minutes

Servings: 6 (1 1/4 cup each)

1 1/2 tablespoons olive oil

1 onion, chopped

3/4 cup sliced carrots

3/4 cup sliced celery salt, to taste pepper, to taste

1 1/2 teaspoons minced garlic

6 cups no-salt-added chicken stock

1 1/4 cups green split peas

1 small ham bone

2/3 cup chopped ham

2/3 cup pearled sorghum

4 sprigs thyme

2 bay leaves

1 1/2 tablespoons Worcestershire sauce chopped fresh thyme (optional) cracked black pepper (optional)

In 4-quart stock pot or large pot, heat oil over medium heat. Add onion, carrots, celery and garlic; season with salt and pepper, to taste, and cook, stirring occasionally, 10-12 minutes, or until onion is tender. Add chicken stock, split peas, ham bone, ham, sorghum, thyme sprigs and bay leaves. Bring to boil; reduce heat and simmer, covered, 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 salt and pepper, to taste.

Garnish with chopped fresh thyme and cracked black pepper, if desired.

Nutritional information per serving: 336 calories; 8 g total fat (2 g saturated fat); 22 mg cholesterol; 573 mg sodium; 48 g total carbohydrates (12 g dietary fiber, 7 g sugars); 20 g protein; 3% vitamin D; 5% calcium; 17% iron; 19% potassium; 227 mg phosphorus (18%).