Slow Cooker Pea Soup Recipe
This slow-cooker soup is one of my favorite meals to make during a busy workweek. When I get home, I just add the milk...and supper is served! —Deanna Waggy, South Bend, Indiana
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 9
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
slow cooker
- 1/2 teaspoon salt
- 2 bay leaves
- 2 garlic cloves minced
- 1/2 teaspoon pepper
- 1 medium onion chopped
- 1 cup diced carrots
- 2 cups cubed fully cooked ham
- 5 cups boiling water
- 1 cup hot milk
- 1 package (16 ounces) dried split peas
- Carbohydrate 1.72274257763533 g
- Cholesterol 0 mg
- Fat 0.0505748219373219 g
- Fiber 0.463341921770539 g
- Protein 0.19149516025641 g
- Saturated Fat 0.00948666467236467 g
- Serving Size 1 1 serving (106g)
- Sodium 13.9343288390313 mg
- Sugar 1.25940065586479 g
- Trans Fat 0.0142004663817664 g
- Calories 7 calories
Directions In a 5-qt. slow cooker, layer the first nine ingredients in order listed (do not stir). Cover and cook on high for 4-5 hours or until vegetables are tender. Stir in milk. Discard bay leaves before serving. Yield: 9 servings. Originally published as Hearty Split Pea Soup in Light & Tasty October/November 2003, p5
