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.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
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.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
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%