Slow Cooker Split Pea Soup Recipe
When I have leftover ham in the fridge, I always like to make this soup. Just throw the ingredients in the slow cooker, turn it on and dinner is done. —Pamela Chambers, West Columbia, South Carolina
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
slow cooker
dairy free
- 1 large onion chopped
- 2 cups water
- 1/2 teaspoon dried thyme
- 3 garlic cloves minced
- 1/2 teaspoon dried rosemary crushed
- 2 cups cubed fully cooked ham
- 1 package (16 ounces) dried green split peas rinsed
- 1 cup julienned or chopped carrots
- 1 carton (32 ounces) reduced-sodium chicken broth
- Carbohydrate 2.181210625 g
- Cholesterol 0 mg
- Fat 0.0369509375 g
- Fiber 0.380106256723404 g
- Protein 0.2828834375 g
- Saturated Fat 0.0148310625 g
- Serving Size 1 1 serving (79g)
- Sodium 3.35734375200348 mg
- Sugar 1.8011043682766 g
- Trans Fat 0.00929575 g
- Calories 9 calories
Directions In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally. Yield: 8 servings. Originally published as Slow Cooker Split Pea Soup in Taste of Home February/March 2013 Nutritional Facts 1 cup equals 260 calories, 2 g fat (1 g saturated fat), 21 mg cholesterol, 728 mg sodium, 39 g carbohydrate, 15 g fiber, 23 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat. Print Add to Recipe Box Email a Friend
