Hearty Vegetable Split Pea Soup

  Lunch

This slow-cooker soup is my secret weapon on busy days. It’s delicious served with oyster crackers that are tossed in a bit of melted butter and herbs and then lightly toasted in the oven.

Hearty Vegetable Split Pea Soup

Average Rating: 4.833333

TOTAL TIME: Prep: 10 min. Cook: 7 hours
YIELD: 8 servings (2 quarts).

Ingredients

  • 1 package (16 ounces) dried green split peas, rinsed
  • 1 large carrot, chopped
  • 1 celery rib, chopped
  • 1 small onion, chopped
  • 1 bay leaf
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 6 cups water

Instructions

  • 1. In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Discard bay leaf.
    Freeze option:
    Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts

1 cup: 202 calories, 1g fat (0 saturated fat), 0 cholesterol, 462mg sodium, 36g carbohydrate (5g sugars, 15g fiber), 14g protein.
Diabetic Exchanges:
2 starch, 1 lean meat.

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