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Thread: Yellow Split Pea Soup with Canadian Bacon

  1. #1

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    8 c water
    1 pkg (1 pound) dried yellow split peas, sorted and rinsed
    3 med carrots, diced (1 1/2 cup)
    1 med onion, chopped (1/2 cup)
    1 med rib celery, chopped (1/2 cup)
    1 c diced Canadian bacon (5 oz)
    1 t salt
    1t dried thyme
    1/4 t dried rosemary, crumbled
    1/4 t pepper

    Mix all ingredients in slow cooker. Cover and cook on low fro 8 hours. Place 2 cups of the soup in a blender or food processor. Cover and blend on medium speed until smooth; pour into bowl. Repeat with 2 more cups of soup. Stir all blended soup into soup in slow cooker.
    Makes 8 servings: 3 points per serving

    160 cal; 2g fat; 10mg cholesterol; 430mg sodium; 33g carbohydrates; 13g fiber; 16g protein
    Barbara
    ~~~~~~~~
    http://www.flickr.com/photos/cybergranny49/sets/
    original starting weight 270
    returned to WW Oct. 12, 2005
    241.4/142/155
    Celebrate what you've accomplished, but raise the bar a little higher each time you succeed.

  2. #2
    Join Date
    Jul 2001
    Location
    Nanaimo BC
    Replies
    1,983

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    I love pea soup...can you believe that lol.My mom used to make it and it was sooo yummy! thanks cg!
    ~~~~~Barbie~~~~
    Not giving up~~~~~






  3. #3
    Join Date
    Aug 2001
    Location
    On the sunny Gulf Coast of Alabama
    Replies
    328

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    Hey CG,
    The only split peas I can find down here are the green ones. Do you know if the points are any different? I love split pea soup and am going to make it with the green split peas, do they taste the same as the yellow ones?
    Susan [img]smile.gif[/img]
    SW 251.5/CW 241.5/GW 145

  4. #4
    Join Date
    Aug 2001
    Location
    On the sunny Gulf Coast of Alabama
    Replies
    328

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    Hi Cybergranny,
    Welcome back home! I made your split pea soup (with the green split peas) and added a couple of beef boullion cubes to make it a little saltier( I love salt) It was great. We had a salad and some crusty rolls with it. It was a perfect supper for a fall evening. Thanks so much.
    SW 251.5/CW 241.5/GW 145

  5. #5

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    Hi Susan, that's great. I am making this soup today and just love it. I use sodium free chicken boullion (the granular stuff) to add flavor. I used to be big on salt but don't like it much anymore. Another benefit of WW I think!
    Barbara
    ~~~~~~~~
    http://www.flickr.com/photos/cybergranny49/sets/
    original starting weight 270
    returned to WW Oct. 12, 2005
    241.4/142/155
    Celebrate what you've accomplished, but raise the bar a little higher each time you succeed.

  6. #6
    Join Date
    Aug 2001
    Location
    On the sunny Gulf Coast of Alabama
    Replies
    328

    Default

    I'm trying to work on the salt thing! I'll try the reduced sodium or salt free boullion next time! Thanks.
    Susan
    SW 251.5/CW 241.5/GW 145

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