Split Pea and Greens Soup

Recipe from Health

Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 261
  • Fat: 2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 19g
  • Carbohydrate: 45g
  • Fiber: 17g
  • Cholesterol: 6mg
  • Iron: 4mg
  • Sodium: 544mg
  • Calcium: 118mg

Ingredients

  • 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

Preparation

  1. 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. 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.
Note:

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.

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