Creamy Split Pea Soup

Creamy Split Pea Soup

Looking for a traditional veggie dinner using split peas and vegetables? Then check out this hearty slow-cooked soup - perfect for any occasion.

Prep Time

20

Minutes

Total Time

11:50

Hrs:Mins

Makes

8

servings

2
cups dried green split peas (1 pound), sorted and rinsed
6
cups water
1/2
cup dry sherry, if desired
1
large dark orange sweet potato, peeled and chopped (2 cups)
1
large onion, chopped (1 cup)
4
cloves garlic, finely chopped
1
tablespoon salt
3
cups firmly packed chopped fresh spinach leaves
1
cup half-and-half
2
tablespoons chopped fresh dill weed
Freshly ground pepper to taste
  1. Mix split peas, water, sherry, sweet potato, onion, garlic and salt in 3 1/2- to 4-quart slow cooker.
  2. Cover and cook on low heat setting 10 to 11 hours or until peas and vegetables are tender.
  3. Stir in spinach, half-and-half and dill weed. Cover and cook on low heat setting about 30 minutes or until spinach is wilted. Season with pepper.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If you are looking for a meatless but not vegetarian recipe, use a 48-ounce can of chicken broth and 2 cups of water instead of 6 cups water.
Substitution
Substitute 2 cups peeled and chopped butternut squash for the sweet potato.
Variation
Add 1 cup diced fully cooked smoked ham with the peas for a traditional split pea soup.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 235
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 6g,),
  • Cholesterol 35mg;
  • Sodium 910mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 11g,
  • Protein 12g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Fruit;
    • 1 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.