Slow-Cooker Split Pea Soup

Name: Slow-Cooker Split Pea Soup
Prep time: 6 h 30 min
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 carrots, chopped; 2 stalks celery, chopped; 118 milliliters chopped fresh parsley, plus 8 to 10 parsley stems; 454 grams green split peas, picked over and rinsed; 6 servings Kosher salt and freshly ground pepper; 1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise; 118 milliliters frozen peas, thawed; 59 milliliters nonfat plain yogurt; 4 sprigs thyme; 454 grams smoked turkey leg

Slow-Cooker Split Pea Soup is a gluten free and primal main course. This recipe makes 6 servings with 189 calories, 18g of protein, and 5g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. If you have carrots, peas, thyme, and a few other ingredients on hand, you can make it. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert.

Instructions

Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker.

Ingredients you will need

Parsley

Thyme

Equipment you will use

Kitchen Twine

Slow Cooker

Add the split peas, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine.

Ingredients you will need

Split Peas

Carrot

Celery

Pepper

Leek

Salt

Add the turkey leg and 7 cups water. Cover and cook on low until the split peas and meat are tender, 6 to 8 hours.

Ingredients you will need

Split Peas

Turkey Leg

Water

Meat

Discard the herb bundle. Discard the skin and bones from the turkey leg and shred the meat. Vigorously stir the soup to break up the peas and make the soup smoother. Thin with water, if desired. Stir in the chopped parsley and about three-quarters of the turkey meat; season with salt and pepper.

Ingredients you will need

Salt And Pepper