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.
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.
Servings and Ingredients
|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
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.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 70mg
- Sodium: 280mg
- Total Carbohydrates: 62g
- Protein: 39g