One soup that I make regularly this time of year is split pea soup. Here’s my recipe:
- 1 bag dry split peas, sorted and rinsed
- 1/2-lb turkey ham, diced
- 1 32-oz container of fat-free chicken broth
- 2 carrots, peeled and diced (or about 1/2 pound of peeled snack carrots, diced)
- Diced onion, to taste (I usually go with 1 medium onion)
- Minced garlic, to taste
- Red pepper flakes (optional)
Add the dried peas to the slow cooker, then the ham, onion and carrots.
Pour in the chicken broth, plus 1 or 2 cups of water. Then add the garlic and red pepper flakes (if using); stir ingredients. (Note: I don’t add salt to the recipe, because of the sodium in the chicken broth and turkey ham, but feel free to add some if you’d like.)
Heat the ingredients in the slow cooker for 4 to 6 hours on high, until soup is desired consistency.
I go with 1-cup or 2-cup servings of the soup. With a 1-cup serving, I might have a small sandwich on the side. With the larger serving, I eat a buttered slice of whole wheat bread, a light hamburger bun, or an ounce of pretzels.