Let slow cooking speed your way to dinner! Enjoy this split pea, pork and veggies soup for a delightful meal. Feed yourself all week with leftovers!
Healthy Split Pea Soup with Veggies
3 hours 5 minutes
Let slow cooking speed your way to dinner! Enjoy this split pea, pork and veggies soup for a delightful meal.
1 ham bone, 2 lb ham shanks, or 2 lb smoked pork hocks
1 bag (16 oz) dried split peas (2 cups), sorted, rinsed
1 large onion, chopped (1 cup)
2 medium stalks celery, finely chopped (1 cup)
1/4 teaspoon pepper
7 cups water
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)
In 4 to 6-quart slow cooker, gently mix all ingredients except carrots.
Cover; cook on Low heat setting 3 to 4 hours.
Remove ham bone from soup. Let stand about 15 minutes or until cool enough to handle.
Remove ham from bone. Remove excess fat from ham; cut ham into 1/2-inch pieces. Stir ham and carrots into soup. Increase heat setting to High. Cover; cook about 15 minutes longer or until carrots are tender.
To sort the split peas, remove any grit or discolored peas. Place the split peas in a bowl, and cover them with water. After a minute or two, remove any skins or split peas that float to the top. Finally, rinse the split peas in a colander or strainer.
Calories 310, Fat 7 grams, Saturated Fat 2 grams, Trans Fat 0 grams, Cholesterol 50 milligrams, Sodium 65 milligrams, Carbs 34 grams, Fiber 16 grams, Sugar 3 grams, Protein 29 grams