Smoky Pea Soup

Slow-Cooker Smoky Pea Soup
Susie Cushner
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preparation
10
minutes
cooking
130
minutes
Serves 6

Ingredients

1
ham bone from a roast or 1/2 cooked smoky bacon
1
pound
green split peas
2
large carrots, coarsely chopped (2 cups)
2
large celery stalks, chopped (2 cups)
1
large onion, coarsely chopped (1 cup)
2
garlic cloves, chopped
2
32-ounce cans chicken broth
1
bay leaf
1
teaspoon
dried thyme leaves
1
teaspoon
salt

Directions

  1. Combine all the ingredients in a large, heavy stockpot. Bring to a boil over high heat. 
  2. Reduce heat to low; cover and cook, stirring occasionally, for 2 hours or until the vegetables are very tender, adding up to 2 cups more broth if necessary. Add salt, 1/2 teaspoon at a time, tasting after each addition.
Jane Kirby
February 2004

Nutritional Information

  • Per Serving
  • Calories 454
  • Calcium 83 mg
  • Carbohydrate 47 g
  • Cholesterol 62 mg
  • Fat 14 g
  • Fiber 18 g
  • Iron 4 mg
  • Protein 35 mg
  • Sat Fat 5 g
  • Sodium 566 mg
What does this mean? See Nutrition 101.

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