Split Pea and Greens Soup


Prep Time: 25 minutes
Cook Time: 5 hours, 30 minutes
Yield: Serves: 8 (serving size: 1 1/3 cups)

Nutritional Information

Calories per serving: 261
Fat per serving: 2 g
Saturated fat per serving: 0.0 g
Monounsaturated fat per serving: 0.0 g
Polyunsaturated fat per serving: 0.0 g
Protein per serving: 19 g
Carbohydrates per serving: 45 g
Fiber per serving: 17 g
Cholesterol per serving: 6 mg
Iron per serving: 4mg
Sodium per serving: 544 mg
Calcium per serving: 118 mg


  • 1 pound green split peas (about 2 1/4 cups), rinsed and drained
  • 1 large sweet onion, cut into 1/4-inch dice
  • 3 large carrots, cut into 1/4-inch dice
  • 4 large ribs celery, cut into 1/4-inch dice
  • 5 fresh thyme sprigs
  • 1 4 oz. thick-cut lower-sodium ham steak, diced (about 1 cup)
  • Salt and pepper
  • 1 large bunch kale, stems and ribs discarded
  • 1 tablespoon red wine vinegar


1. In a slow cooker, combine split peas, onion, carrots, celery, thyme, ham, 7 cups water, 1 tsp. salt and 1/2 tsp. pepper. Cover and cook on low until peas are tender, 5 to 5 1/2 hours.

2. Working in batches, finely chop kale in a food processor (you should have about 5 cups). Uncover soup; remove and discard thyme sprigs. Stir in vinegar, then kale. Taste and season with more vinegar, salt and pepper, if desired.

Source: Health

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