Split Pea, Potato and Turkey Bacon Soup

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

A student of health and nutrition for 40+ years, Vickilynn Parnes has over 30 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and radio talk show host, as well as being full-time mom to 5 children.