Crock Pot Split Pea Soup Lower Fat Food

CROCKPOT SPLIT PEA SOUP

Steps:

• Rinse peas and drain well.
• Combine all ingredients except parsley in a 6qt slow cooker.
• Cover and cook on high for 4-5 hours or on low 8 hours.
• Discard bay leaf. Stir in parsley and season with salt and pepper to taste.

SLOW-COOKER SPLIT PEA SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

CROCK POT VEGETARIAN SPLIT PEA SOUP RECIPE

Steps:

• Enjoy.

SLOW-COOKER SPLIT PEA SOUP

Steps:

• Mix all ingredients except ham in 4- to 5-quart slow cooker. Add ham.
• Cover and cook on Low heat setting 8 to 10 hours or until peas are tender.
• Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham into soup. Stir well before serving.

CROCK POT SPLIT PEA SOUP (LOWER-FAT)

Steps:

• Pick out and discard any discolored split peas then rinse thoroughly in a colander under cold water then spread into the bottom of the crockpot.
• Layer the next 10 ingredients over the peas as stated starting with the ham and lastly the boiling water (do not add in the cream and DO NOT STIR!).
• Cover and cook on HIGH setting for about 4-5 hours or until veggies are tender.
• OPTIONAL at the end of cooking stir in hot milk then discard the bay leaf.

SLOW-COOKER SPLIT PEA SOUP

Steps:

• Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker. Add the split peas, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine. Add the turkey leg and 7 cups water. Cover and cook on low until the split peas and meat are tender, 6 to 8 hours.
• Discard the herb bundle. Discard the skin and bones from the turkey leg and shred the meat. Vigorously stir the soup to break up the peas and make the soup smoother. Thin with water, if desired. Stir in the chopped parsley and about three-quarters of the turkey meat; season with salt and pepper.
• Ladle the soup into bowls. Thin the yogurt with a little water, then spoon onto the soup. Top with the thawed peas and the remaining turkey. Serve with bread, if desired.

HEALTHY SLOW-COOKER SPLIT PEA SOUP

Steps:

• Mix all ingredients except ham in 4- to 5-quart slow cooker. Add ham.
• Cover and cook on low heat setting 8 to 10 hours or until peas are tender.
• Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham into soup. Stir well before serving.

BATON TWIRLING'S SLOW COOKER SPLIT PEA SOUP

Steps:

• Remove congealed surface fat from cooking liquid and discard.
• If you don't have cooking liquid from Baton Twirling's Slow Cooker Cottage Roll recipe, leave it out and substitute any kind of stock or water.
• While chopping vegetables, heat liquid in saucepan or microwave a few minutes until warm.
• Pour liquid into slow cooker along with peas, carrots, celery, onion, thyme and pepper.
• Add cooking liquid or any kind of stock or water to within 2 inches of top of slow cooker.
• Stir, cover and cook on low setting 10 to 12 hours or until peas and vegetables are soft.
• In food processor or blender, purée soup in batches until smooth.
• If necessary, return to slow cooker to heat to serving temperature (or on stove in saucepan or in microwave).
• Add diced cottage roll, if using, to soup before heating.
• Season to taste with salt and pepper.

SLOW COOKER SPLIT PEA SOUP

Steps:

• Mix all ingredients except ham in 5 qt slow cooker, then add ham.
• Cover and cook on low heat 8 to 10 hrs or on high heat 6 to 7 hours until peas are tender Remove ham from cooker; place on cutting board.
• Pull meat from bones, using 2 forks; discard bones and skin.
• Stir ham into soup.
• Stir well before serving.

ST. PATRICK'S DAY LOW FAT SLOW COOKER SPLIT PEA SOUP WITH BACON

Steps:

• In a crock pot/slow cooker, combine water, carrots and onion and cook on high till carrots bite easily but are not soft. (About 2.5 to 3 hours).
• Empty the dry peas into a strainer and inspect for stones or other unwanted items. Rinse with cold water and empty into crock pot with bay leaves and salt. Cook on high for two hours.
• Empty bag of real crumbled bacon into mix and cook at additional hour.
• Serve hot.
• (NOTES)
• #1. Cooking the peas for at least three hours on high in a crock pot creates it's own creaminess and I do not recommend adding dairy to this recipe at all. Since I like my peas with a bite that matches the consistency of the bacon, I cut the heat after three hours. But if you like your pea soup more smooth, cook an additional hour or two.
• #2. You can omit the salt from the recipe as the bacon will add enough sodium to the recipe, but I think the salt highlights the sweetness of the peas and carrots.
• #3. You could omit the bacon to make it completely Non-Fat, but I don't think it would taste as good.