Healthy Split Pea Soup with Veggies

Name: Healthy Split Pea Soup with Veggies
Prep time: 15 min
Total time: 3 h 45 min
Yield: 8
Ingredients: 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)

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Prep 15 min
Total 3 hr 45 min
Servings 8

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Let slow cooking speed your way to dinner! Enjoy this split pea, pork and veggies soup for a delightful meal.

By Betty Crocker Kitchens

Updated Sep 20, 2016

Ingredients

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)

Steps

1

In 4- to 6-quart slow cooker, gently mix all ingredients except carrots.
2

Cover; cook on Low heat setting 3 to 4 hours.
3

Remove ham bone from soup. Let stand about 15 minutes or until cool enough to handle.
4

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.

Tips from the Betty Crocker Kitchens

tip 1
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.

Nutrition

310 Calories, 7g Total Fat, 29g Protein, 34g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 310

Calories from Fat: 60

Total Fat: 7g; 10%

Saturated Fat: 2g; 11%

Trans Fat: 0g

Cholesterol: 50mg; 16%

Sodium: 65mg; 3%

Potassium: 850mg; 24%

Total Carbohydrate: 34g; 11%

Dietary Fiber: 16g; 64%

Sugars: 3g

Protein: 29g

% Daily Value*:

Vitamin A: 80%; 80%

Vitamin C: 4%; 4%

Calcium: 4%; 4%

Iron: 15%; 15%

Exchanges:

0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

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