Split Pea and Greens Soup

Photo: Romulo Yanes


Serves: 8 (serving size: 1 1/3 cups)

Recipe Time

Prep: 25 Minutes
Cook: 5 Hours, 30 Minutes

Nutritional Information

Calories 261
Fat 2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 19 g
Carbohydrate 45 g
Fiber 17 g
Cholesterol 6 mg
Iron 4 mg
Sodium 544 mg
Calcium 118 mg


1 pound green split peas (about 2 1/4 cups), rinsed and drained
1 large sweet onion, cut into 1/4-inch dice
3 large carrots, cut into 1/4-inch dice
4 large ribs celery, cut into 1/4-inch dice
5 fresh thyme sprigs
1 4 oz. thick-cut lower-sodium ham steak, diced (about 1 cup)
Salt and pepper
1 large bunch kale, stems and ribs discarded
1 tablespoon red wine vinegar


1. In a slow cooker, combine split peas, onion, carrots, celery, thyme, ham, 7 cups water, 1 tsp. salt and 1/2 tsp. pepper. Cover and cook on low until peas are tender, 5 to 5 1/2 hours.

2. Working in batches, finely chop kale in a food processor (you should have about 5 cups). Uncover soup; remove and discard thyme sprigs. Stir in vinegar, then kale. Taste and season with more vinegar, salt and pepper, if desired.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Genevieve Ko,


November 2013
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