Slow-Cooker Split Pea Soup

Recipe

Soup, Chili & Stew
Slow-Cooker Split Pea Soup

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Recipe Data

6
Servings
15min
Prep
5hr15min
Total

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    Description

    Busy week ahead? Add this slow-cooker recipe to your meal plan for an easy dinner. Save even more time by ordering a smoked pork shank from your Hy-Vee Meat department or substitute with a 1-lb. bone-in ham steak. 

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 (1-lb.) pkg. dried split green peas
    3 large carrots, chopped
    1 large russet potato, peeled and chopped
    1 c. yellow onion, chopped
    2 clove(s) garlic, minced
    2 Hy-Vee bay leaves
    ½ tsp. Hy-Vee ground black pepper, plus additional for serving
    1 (1-lbs.) smoked pork shank
    4 c. water
    2 c. Hy-Vee 33%-less-sodium chicken broth
    Green onions, sliced, for garnish

    Things To Grab

    • Slow cooker
    • Blender

    Directions

    1. Rinse split peas; add to a 6- or 7-qt. slow cooker. Stir in carrots, potato, onion, garlic, bay leaves, ground thyme, and 1/2 teaspoon pepper. Add pork shank, water, and broth. Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours. 

    2. Discard bay leaves. Remove pork; shred meat. Discard fat and bone. Transfer one-third vegetable mixture to a blender. Cover and blend until smooth; stir into mixture in slow cooker. Add pork to soup. Sprinkle with additional pepper and garnish with green onions, if desired. 

    Nutrition facts

    Servings

    270 Calories per serving

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 70mg
    • Sodium: 280mg
    • Total Carbohydrates: 62g
    • Protein: 39g

    Daily Values

    0%
    Iron 30%
    0%
    Calcium 4%
    0%
    Vitamin D 0%
    0%
    Potassium 25%