| Ingredients: 2 Cup(s) split peas 2 Tablespoon(s) oil, olive 1 chopped onion, yellow 2 diced carrot 1 chopped celery 1 Tablespoon(s) thyme 10 Cup(s) water 1 ham hock 1 Pinch(s) salt 1 Pinch(s) pepper, black |
Directions:
London Fog Split Pea Soup Place cleaned split peas in a slow cooker. In a skillet, heat the oil over medium heat. Saute onion, carrot and celery for about 3 minutes, then add to slow cooker. Add thyme. Fill the slow cooker with the water, salt and pepper to taste, and bury the ham hock, ham bone or smoked turkey leg in the peas. Cook on low heat setting for 8 to 10 hours. Per serving: 326 Calories; 8g Fat; 20g Protein; 44g Carbohydrate; 18g Dietary Fiber; 18mg Cholesterol; 29mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 Fat. SERVING SUGGESTIONS: Serve with a big green salad and some whole grain rolls for a satisfying meal. |