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
How to Make It
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.
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.
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