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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (633g) Recipe makes 4 servings The following items or measurements are not included below: 1 tablespoon seasoning salt |
||
| Calories 525 | ||
| Calories from Fat 49 | (9%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.5g | 8% | |
| Saturated Fat 1.6g | 7% | |
| Monounsaturated Fat 2.1g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 36mg | 12% | |
| Sodium 1134mg | 47% | |
| Potassium 1619mg | 46% | |
| Total Carbohydrate 76.9g | 25% | |
| Dietary Fiber 31.0g | 124% | |
| Sugars 12.7g | ||
| Protein 44.4g | 88% | |
Split Pea Soup (Crock Pot) - Dairy Free
SERVES 4 -6
Ingredients
-
1 (16 ounce) package dried split peas, rinsed
- 2 cups diced ham
- 3 carrots, peeled and sliced
- 1 medium onion, chopped
- 2 stalks celery, plus leaves, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 1 tablespoon seasoning salt
- 1/2 teaspoon fresh pepper
- 1 1/2 quarts hot water
Directions
1
Layer ingredients in crockpot.2
Pour in water, so don't stir.3
Cover and cook on high 4-5 hours or on low for 8-10 hours.4
Remove Bay leaf.5
Serve garnished with bay leaves.
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Featured Reviews for This Recipe
From: colcabinc
On Nov 15, 2009
Even the kids who HATE vegies LOVED this. Great for a rainy day soup.
From: shimmerchk
On Jan 4, 2007
Fantastic! I cannot believe how good this was. My husband deemed it the best split pea soup he has ever tasted. I used some leftover honey baked ham, 2 bay leaves, and substituted homemade vegetable stock for the water. I eyeballed the seasoning salt, and should have been more accurate or cut back on it a just a tad because it was the slightest bit too salty for my taste, but no one else noticed and licked their bowls clean. The only other change I made was to ladle 1/3 of the soup into my blender and puree it, then add it back into the rest of the soup. This resulted in the perfect, thick and creamy consistency. Thank you so much for sharing such an easy and absolutely delicious recipe that we will be enjoying often!
From: Myrna 2
On Sep 19, 2004
This absolutley is the best I have ever made or eaten. How do you perfect perfection? Answer, YOU CAN'T. The only thing different I did was cook it on low for 4 hrs, high for 4 and 1 more hour on low and added a little thickener. All that was left is a small serving that we will proabably fight over. Need I say this is definetly a big keeper.
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