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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 212.0
  • Total Fat: 1.6 g
  • Cholesterol: 15.0 mg
  • Sodium: 364.9 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 8.0 g
  • Protein: 13.3 g

View full nutritional breakdown of Lower-Sodium Slow Cooker Split Pea Soup calories by ingredient
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Lower-Sodium Slow Cooker Split Pea Soup

Submitted by: CHEF_MEG
Lower-Sodium Slow Cooker Split Pea Soup

Introduction

Get all the smoky flavor with far less salt by swapping the ham hock for Canadian bacon in this favorite winter soup.
Get all the smoky flavor with far less salt by swapping the ham hock for Canadian bacon in this favorite winter soup.

Number of Servings: 4

Ingredients

    Sachet ingredients:
    1 square cheesecloth, about 6" wide
    1 length kitchen twine, about 6"-8"
    1 clove garlic
    3 parsley stems
    4 black peppercorns
    1 bay leaf
    1/4 teaspoon dried thyme

    1 cup split peas, rinsed and picked over
    1 large onion, diced (about 1 cup)
    1 large celery rib, diced (about 1/2 cup)
    2 large carrots, shredded (about 1 cup) or 1 cup pre-shredded carrots
    4 ounces Canadian bacon, chopped

    4 ounces (1 cup) uncooked whole wheat elbow noodles
    1/4 teaspoon black pepper
    2 tablespoons white wine vinegar

Tips

Sachets are a great way to add flavor to soups and stews without spending a lot of time fishing out the flavoring ingredients later. If you don't have cheesecloth, tie the ingredients inside a coffee filter.

Anytime you cook with dried legumes, you want to rinse them in a colander and pick them over. Look for and discard any debris such as pebbles.


Directions

Place the sachet ingredients in the square of cheesecloth and tie it closed with the twine.

Add it to the slow cooker along with the split peas, onions, celery, carrots, and Canadian bacon. Pour in six cups of water, then cover and set on low heat. Cook for six to eight hours. Half an hour before serving, remove the lid and stir in the pasta. Replace the lid and allow the pasta to cook until al dente, about 30 minutes.

Just before eating stir in the vinegar and season with the pepper. Serve immediately.

Serving Size: Makes 4 hearty one cup servings.








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  • 3 of 4 people found this review helpful
    I have made split pea soup all my life, yellow for French Canadian, green, as the go-to version and not once was there pasta or vinegar in it. This looks more like a casserole or cassoulet. - 12/25/12

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  • 2 of 2 people found this review helpful
    Why the pasta in the pea soup. We never use pasta with dried legumes. I thought it was barley. - 12/25/12

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  • 2 of 5 people found this review helpful
    I see no noodles in the picture - looks like barley. Having the picture reflect the recipe would sure help! No rating as I have not tried it. - 12/25/12

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  • Very Good
    1 of 1 people found this review helpful
    I made a couple of changes. I used one cup of celery and I used some noodles I had on hand. It sat in my fridge for a day before I served it. It was very good! I would make it again and feel very comfortable serving it to company. I thought it could use more salt but I didn't do it! - 12/29/12

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  • 1 of 1 people found this review helpful
    This recipe is similar to one I have used for years, minus the noodles. It is delicious. - 12/25/12

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  • Good
    1 of 7 people found this review helpful
    i think adding the noodles is a great way to make this feel "more filling"! However,I would use WHOLE GRAIN noodles rather than WHOLE WHEAT. Nuttier flavor and a whole lot better nutritionally. "Whole wheat" USUALLY just means they didn't bleach the flour used to make the item, rather than being mor - 12/25/12

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  • nah!....Ima go back to real split pea and enjoy it! - 3/16/13

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  • 0 of 1 people found this review helpful
    Pasta in split pea soup???? Sacralidge.... - 1/10/13

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  • Pea soup! ARGGH! Pea soup is the one food I don't like. My wife will tell you that I will attempt to eat it every time she makes it, but alas, I still don't like it. More power to you who do, 'cause it's good for you. - 1/6/13

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  • The pasta?? The italians! My mother-in-law always used pasta. I believe she used something called Ditalini. Looked like little tubes!! It was good : ) - 12/26/12

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  • Good
    0 of 1 people found this review helpful
    Okay, but I am trying to cut back on the ham. - 12/25/12

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  • 0 of 5 people found this review helpful
    love split pea soup - 12/25/12

    Was this review helpful?   yes  No