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Creamy Split Pea Soup

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Creamy Split Pea Soup
  • Prep 20 min
  • Total 11 hr 50 min
  • Ingredients 11
  • Servings 8
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Enjoy this creamy slow-cooked vegetable soup – perfect for a meatless dinner.
Updated Nov 30, 2010

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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    Substitute 2 cups peeled and chopped butternut squash for the sweet potato.
  • tip 3
    Add 1 cup diced fully cooked smoked ham with the peas for a traditional split pea soup.

Nutrition Information

235 Calories, 10g Total Fat, 12g Protein, 35g Total Carbohydrate

Nutrition Facts

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