Yellow Split Pea Soup in a Slow Cooker
Posted 12/30/2009 @ 1:21:37 pm by todaysbaker.com
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Use the slow cooker to make Yellow Split Pea Soup with Canadian Bacon
-- a delicious low-fat soup or stew.
Ingredients:
8 cups water
1 package (1 pound) dried yellow split peas, sorted and rinsed
3 medium carrots, diced (1½ cups)
1 medium onion, chopped (½ cup)
1 medium stalk celery, chopped (½ cup)
1 cup diced Canadian-style bacon (5 ounces)
1 teaspoon salt
1 teaspoon dried thyme leaves
¼ teaspoon dried rosemary leaves, crumbled
¼ teaspoon pepper
Directions:
1. Mix all ingredients in 3- to 4-quart slow cooker.
2. Cover and cook on low heat setting 8 to 10 hours.
3. Place 2 cups of the soup in blender or food processor. Cover and blend on medium speed until smooth; pour into bowl. Repeat with additional 2 cups soup. Stir all blended soup into soup in slow cooker.
(Makes 8 1-cup servings.)
Success Hint: Crumbling the needlelike rosemary leaves will release their pungent flavor and make them less prominent in the dish. Save your fingers by chopping or crushing the leaves on a cutting board or with a mortar and pestle.
Substitution: Dried green split peas can be used if yellow are not available.
Nutrients Per Serving: Calories 160 (Calories from Fat 20), Fat 2g (Saturated Fat 1g), Cholesterol 10mg,
Sodium 530mg, Carbohydrates 33g (Dietary Fiber 13g), Protein 16g.
% Daily Value: Vitamin A 86%, Vitamin C 2%, Calcium 2%, Iron 12%.
Exchanges: 2 Starch, 1 Very Lean Meat
Carbohydrate Choices: 2
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