Healthy Split Pea Soup with Veggies

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

By Betty Crocker Kitchens

September 20, 2016

ham bone, 2 lb ham shanks or 2 lb smoked pork hocks

bag (16 oz) dried split peas (2 cups), sorted, rinsed

large onion, chopped (1 cup)

medium stalks celery, finely chopped (1 cup)

1/4

teaspoon pepper

cups water

medium carrots, cut into 1/4-inch slices (1 1/2 cups)

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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.

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.