Hearty Vegetable Split Pea Soup Recipe
This slow-cooker soup is my secret weapon on busy days. It’s delicious served with oyster crackers tossed in a bit of melted butter and herbs, and then lightly toasted in the oven. —Whitney Jensen, Spring Lake, MI
- 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
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 and adding a little water if necessary. Yield: 8 servings (2 quarts).
1 cup equals 202 calories, 1 g fat (trace saturated fat), 0 cholesterol, 462 mg sodium, 36 g carbohydrate, 15 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.
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