Creamy Split Pea Soup

Enjoy this creamy slow-cooked vegetable soup – perfect for a meatless dinner.

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  • prep time 20 min
  • total time 11 hr 50 min
  • ingredients 11
  • servings 8
 

Ingredients

2
cups dried green split peas (1 pound), sorted and rinsed
6
cups water
1/2
cup dry sherry, if desired
1
large dark orange sweet potato, peeled and chopped (2 cups)
1
large onion, chopped (1 cup)
4
cloves garlic, finely chopped
1
tablespoon salt
3
cups firmly packed chopped fresh spinach leaves
1
cup half-and-half
2
tablespoons chopped fresh dill weed
Freshly ground pepper to taste

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Mix split peas, water, sherry, sweet potato, onion, garlic and salt in 3 1/2- to 4-quart slow cooker.
  • 2 Cover and cook on low heat setting 10 to 11 hours or until peas and vegetables are tender.
  • 3 Stir in spinach, half-and-half and dill weed. Cover and cook on low heat setting about 30 minutes or until spinach is wilted. Season with pepper.
  • 1 Mix split peas, water, sherry, sweet potato, onion, garlic and salt in 3 1/2- to 4-quart slow cooker.
  • 2 Cover and cook on low heat setting 10 to 11 hours or until peas and vegetables are tender.
  • 3 Stir in spinach, half-and-half and dill weed. Cover and cook on low heat setting about 30 minutes or until spinach is wilted. Season with pepper.

EXPERT TIPS

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Expert Tips

If you are looking for a meatless but not vegetarian recipe, use a 48-ounce can of chicken broth and 2 cups of water instead of 6 cups water.

Substitute 2 cups peeled and chopped butternut squash for the sweet potato.

Add 1 cup diced fully cooked smoked ham with the peas for a traditional split pea soup.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
235
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
6g,
6%
),
Cholesterol
35mg
35%;
Sodium
910mg
910%;
Total Carbohydrate
35g
35%
(Dietary Fiber
11g
11%
),
Protein
12g
12%
;
% Daily Value*:
Iron
10%;
Exchanges:
2 Starch; 1 Fruit; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.