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by Vickilynn Haycraft
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.
About Vickilynn Parnes
