With a new year right around the corner, just about everyone I know is ready to shift their focus away from cookies and re-prioritize healthy eating. We all know what we should be eating – whole grains, lean proteins, leafy greens… you know the drill. So what’s stopping us?
Turns out: TIME! In fact, I recently polled my Facebook fans asking, “What is your biggest challenge when it comes to healthy cooking?” Two answers came back loud and clear: lack of time and a lack of easy (and delicious!) slow cooker recipes.
Ask and you shall receive, my friends. Slow Cooker Split Pea Soup with Bacon comes together in a matter of minutes and pretty much cooks itself.
Want to save even more time? Make a double batch and save for busy weekday lunches or pop in the freezer for another day.
By taking a few minutes in the beginning of your day to throw this soup in the slow cooker, you will be rewarded with a hearty, satisfying soup packed with the protein, fiber and nutrients your body craves. No red and green sprinkles required.
Your spoon is waiting.
- Serves: 6
- Serving size: 16oz
- Calories: 157
- Fat: 2g
- Saturated fat: .3g
- Unsaturated fat: 1.7g
- Carbohydrates: 22.5g
- Sugar: 3.3g
- Sodium: 149mg
- Fiber: 4.1g
- Protein: 11.1g
- Cholesterol: 3mg
- 2 slices bacon – sliced into thin strips
- 1 medium onion – diced
- 2 celery stalks – diced
- 2 carrots – diced
- 1 cup split green peas (uncooked)
- 1 teaspoon thyme
- 2 bay leaves
- 4 cups chicken broth – low sodium
- 4 cups water
- salt and pepper to taste
- ¼ cup chopped fresh parsley – optional garnish
- Cook the bacon strips in a medium pan over medium-high heat until crispy and browned; set aside on a paper towel lined plate.
- In a slow cooker, add all remaining ingredients including the cooked bacon.
- Heat on Low for 8 hours or High for 4 hours. Season with salt and pepper to taste and garnish with fresh parsley before serving.