Slow Cooker Yellow Split Pea Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
14oz Yellow Split Peas, dry1 large sweet potato, cut into large chucks2 medium carrots, chopped1 medium onion, chopped2 bay leaves1 tbsp dry herb mix0.5 tbsp garlic powder8 cups reduced sodium chicken broth15oz can of yellow corn0.5 cup instant brown rice4 tbsp honey, divided
This recipe is written for a slow cooker but easily adapted to stove top if desired. Makes about 12 one cup servings.
In a large slow cooker put in the dry peas (no need to soak), sweet potato, carrots, onions, bay leaves, dry herbs, garlic powder and the broth. Cook on low for about 8 hours without opening the lid.
Within the last 10 minutes, remove the lid and add the brown rice and can of corn. Let cook until the rice is done. Remove the bay leaves before serving.
After ladling soup into the serving bowl drizzle a tsp of honey over the soup while it's warm. Adjust seasoning with salt and pepper if needed.
Number of Servings: 12
Recipe submitted by SparkPeople user DARKMORNING.
In a large slow cooker put in the dry peas (no need to soak), sweet potato, carrots, onions, bay leaves, dry herbs, garlic powder and the broth. Cook on low for about 8 hours without opening the lid.
Within the last 10 minutes, remove the lid and add the brown rice and can of corn. Let cook until the rice is done. Remove the bay leaves before serving.
After ladling soup into the serving bowl drizzle a tsp of honey over the soup while it's warm. Adjust seasoning with salt and pepper if needed.
Number of Servings: 12
Recipe submitted by SparkPeople user DARKMORNING.
Nutritional Info Amount Per Serving
- Calories: 202.0
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 423.3 mg
- Total Carbs: 46.7 g
- Dietary Fiber: 12.6 g
- Protein: 12.4 g
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