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Categories:Viewed: 54 - Published at: a year ago
Ingredients
- 1 pound green split peas (about 2 1/4 cups), rinsed and drained
- 1 large sweet onion, cut into 1/4-inch dice
- 3 large carrots, cut into 1/4-inch dice
- 4 large ribs celery, cut into 1/4-inch dice
- 5 fresh thyme sprigs
- 1 4 oz. thick-cut lower-sodium ham steak, diced (about 1 cup)
- Salt and pepper
- 1 large bunch kale, stems and ribs discarded
- 1 tablespoon red wine vinegar
Method
- In a slow cooker, combine split peas, onion, carrots, celery, thyme, ham, 7 cups water, 1 tsp. salt and 1/2 tsp. pepper. Cover and cook on low until peas are tender, 5 to 5 1/2 hours.
- Working in batches, finely chop kale in a food processor (you should have about 5 cups). Uncover soup; remove and discard thyme sprigs. Stir in vinegar, then kale. Taste and season with more vinegar, salt and pepper, if desired.
- MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
