Creamy Split Pea Soup

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

  • 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
  • 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.
  • 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.
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