Lower-Sodium Slow Cooker Split Pea Soup
- 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
IntroductionGet 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.
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
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.
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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