Slow Cooker Yellow Split Pea Soup

14oz Yellow Split Peas, dry
1 large sweet potato, cut into large chucks
2 medium carrots, chopped
1 medium onion, chopped
2 bay leaves
1 tbsp dry herb mix
0.5 tbsp garlic powder
8 cups reduced sodium chicken broth
15oz can of yellow corn
0.5 cup instant brown rice
4 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.