Yield: 11 cups Preparation Time: 15 minutes

• 1 pound dry split peas
• 6 cups water or organic chicken broth
• 4 medium potatoes, peeled and cubed
• 1medium onion, diced
• 1 cup carrots, chopped
• 8 ounces turkey bacon (I prefer Applegate Farms, organic, non-nitrite, uncured), cooked

Sort, rinse and drain split peas and place in slow cooker. Add remaining ingredients and cook on HIGH for 4 hours, then turn to LOW and cook until tender, stirring well. Taste and adjust seasonings. Add salt and pepper to taste. Sprinkle with crumbled, cooked natural turkey bacon and serve.

Per cup serving: 185 Calories; 1g Fat (2.6% calories from fat); 11g Protein; 35g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable.

Yield: 6 servings Preparation Time: 25 minutes, divided

1. Sauté for 4-5 minutes until chicken is done:

• 2 teaspoons extra virgin olive oil
• 1-1/2 cups chopped onions
• 4-6 cloves fresh garlic minced
• 2 pounds boneless skinless chicken breast, cut into very small chunks

2. Stir into chicken and onion mixture and simmer for 30 minutes:

• 2 cups chicken broth
• 1/2 – 3/4 cups chopped jalapeno peppers or green chilies, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3 teaspoons ground cumin
• 1 teaspoon ground red pepper
• 1 teaspoon oregano
• Cilantro to taste

3. Stir in and cook for 10 more minutes:

• 40 ounces canned (or 4 cups) cooked great northern beans, drained
• Salt to taste if you are using your own dried, cooked beans

Garnish with cheese if desired. Serve with green salad, tortilla chips, salsa and sour cream.

Per serving: 433 Calories; 6g Fat (12.9% calories from fat); 52g Protein; 45g Carbohydrate; 10g Dietary Fiber; 92mg Cholesterol; 256mg Sodium. Exchanges: 2 1/2 Grain (Starch); 6 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Hearty Split Pea Soup with Turkey Sausage
Yield: Serves 6

Adapted from: The Ultimate Rice Cooker Cookbook by Beth Hensperger and Julie Kaufman

• 2 cups [organic] dried split peas, picked over and rinsed
• 6 cups [organic] chicken broth or water
• 1/2 pound [organic] turkey kielbasa, split lengthwise and cut into 1/4-inch thick slices (I cook mine first)
• 1 medium onion, diced
• 6 cloves garlic, minced
• 2 large stalks celery, chopped
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons Kosher salt (or to taste)
• 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
• 1 bay leaf

1) Place all the ingredients in the rice cooker bowl (I misted with olive oil and lecithin). Close the cover and set for regular cycle. Set timer for 1 hour.

2) When timer sounds, check the peas for doneness, they should be VERY SOFT. (Mine took about 1 hour and 45 minutes.) Taste the soup and add any seasoning needed. Remove the bay leaf before serving.