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Credit: Romulo Yanes

Recipe Summary

prep:
25 mins
cook:
5 hrs 30 mins
total:
5 hrs 55 mins
Yield:
Serves: 8 (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

261 calories; fat 2g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 19g; carbohydrates 45g; fiber 17g; cholesterol 6mg; iron 4mg; sodium 544mg; calcium 118mg.
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