SPLIT PEA SOUP WITH POTATOES AND CARROTS RECIPES

Name: Slow-Cooker Split Pea Soup
Prep time: 15 min
Total time: 1 h 55 min
Yield: 8
Ingredients: 7 cups water; 1 package (16 ounces) dried split peas (2 1/4 cups), sorted and rinsed; 1 teaspoon salt; 1/4 teaspoon pepper; 3 medium carrots, cut into 1/4-inch slices (1 1/2 cups); 2 medium stalks celery, finely chopped (1 cup); 1 medium onion, chopped (1/2 cup); 1 ham bone, 2 pounds ham shanks or 2 pounds smoked pork hocks

SLOW-COOKER SPLIT PEA SOUP RECIPE - BETTYCROCKER.COM

Slow-Cooker Split Pea Soup Recipe - BettyCrocker.com image

The classic pairing of mild split peas and rich ham come together in a delicious slow-cooker version.

Provided by Betty Crocker Kitchens

Total Time 115 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 8

Ingredients

7 cups water
1 package (16 ounces) dried split peas (2 1/4 cups), sorted and rinsed
1 teaspoon salt
1/4 teaspoon pepper
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)
2 medium stalks celery, finely chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 ham bone, 2 pounds ham shanks or 2 pounds smoked pork hocks

Steps:

Mix all ingredients except ham in 4- to 5-quart slow cooker. Add ham.
Cover and cook on Low heat setting 8 to 10 hours or until peas are tender.
Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham into soup. Stir well before serving.

Nutrition Facts : Calories 175 , CarbohydrateContent 34 g, CholesterolContent 15 mg, FiberContent 12 g, ProteinContent 16 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 320 mg

SPLIT PEA SOUP WITH HAM - SKINNYTASTE

Split Pea Soup with Ham - Skinnytaste image

Split Pea Soup with ham is the soup I crave on cold nights!

Provided by Gina

Categories Dinner Lunch Soup

Total Time 120 minutes

Prep Time 5 minutes

Cook Time 120 minutes

Yield 6

Number Of Ingredients 8

Ingredients

16 ounce bag of dried split peas
2 teaspoons olive oil
1 medium chopped onion
2 cloves of garlic (chopped)
2 large carrots (chopped)
8 cups low sodium chicken broth
kosher salt and pepper (to taste)
1 large or 2 small smoked ham hocks or 8 ounces cooked ham ((assuming 8 ounces meat removing bone and skin)*)

Steps:

Wash the peas and drain.
In a large pot or Dutch oven, saute onions and garlic in 2 teaspoons of oil over medium heat until soft, about 4 to 5 minutes.
Add the peas, carrots, ham hock and chicken broth, then cover the pot and let it come to a boil. Add salt and pepper to taste.
Once it boils, reduce heat and cook for about 2 hours, or until the peas are soft and thickened.
Make sure to check the liquid and consistency. You may need to add hot water if it becomes too thick.
Remove ham hock, discard the skin and boned and serve with ham.

Nutrition Facts : ServingSize 1 1/3 cup, Calories 394 kcal, CarbohydrateContent 54.5 g, ProteinContent 27 g, FatContent 8.5 g, SaturatedFatContent 1.5 g, CholesterolContent 33.5 mg, SodiumContent 606 mg, FiberContent 18 g, SugarContent 7.5 g

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