Slow-Cooker Split Pea Soup Recipe

Name: Slow-Cooker Split Pea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped fresh parsley, plus 8 to 10 parsley stems; 4 sprigs thyme; 1 pound green split peas, picked over and rinsed; 1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise; 2 stalks celery, chopped; 2 carrots, chopped; Kosher salt and freshly ground pepper; 1 smoked turkey leg (1 to 1 1/2 pounds); 1/4 cup nonfat plain yogurt; 1/2 cup frozen peas, thawed; Crusty multigrain bread, for serving (optional)

Servings: persons

1/2 cup chopped fresh parsley, plus 8 to 10 parsley stems
4 sprigs thyme
1 pound green split peas, picked over and rinsed
1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise
2 stalks celery, chopped
2 carrots, chopped
Kosher salt and freshly ground pepper
1 smoked turkey leg (1 to 1 1/2 pounds)
1/4 cup nonfat plain yogurt
1/2 cup frozen peas, thawed
Crusty multigrain bread, for serving (optional)

1
Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker.
2
Add the split peas, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine.
3
Add the turkey leg and 7 cups water.
4
Cover and cook on low until the split peas and meat are tender, 6 to 8 hours.
5
Discard the herb bundle.
6
Discard the skin and bones from the turkey leg and shred the meat.
7
Vigorously stir the soup to break up the peas and make the soup smoother.
8
Thin with water, if desired.
9
Stir in the chopped parsley and about three-quarters of the turkey meat; season with salt and pepper.
10
Ladle the soup into bowls.
11
Thin the yogurt with a little water, then spoon onto the soup.
12
Top with the thawed peas and the remaining turkey.
13
Serve with bread, if desired.
14
Per serving: Calories 359; Fat 3 g (Saturated 1 g); Cholesterol 29 mg; Sodium 760 mg; Carbohydrate 54 g; Fiber 21 g; Protein 31 g
15
Photograph by Antonis Achilleos

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup chopped fresh parsley, plus 8 to 10 parsley stems, 4 sprigs thyme, 1 pound green split peas, picked over and rinsed, 1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise, and more.

Yes, Slow-Cooker Split Pea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Split Pea Soup

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