| 8 | cups water |
| 1 | package (1 pound) dried yellow split peas, sorted and rinsed |
| 3 | medium carrots, diced (1 1/2 cups) |
| 1 | medium onion, chopped (1/2 cup) |
| 1 | medium stalk celery, chopped (1/2 cup) |
| 1 | cup diced Canadian-style bacon (5 ounces) |
| 1 | teaspoon salt |
| 1 | teaspoon dried thyme leaves |
| 1/4 | teaspoon dried rosemary leaves, crumbled |
| 1/4 | teaspoon pepper |
Serve with...
Wheat 'n Flax Bread
Total Time:
3 hours 35 min
| 1. | In 3 1/2- to 4-quart slow cooker, mix all ingredients. |
| 2. | Cover and cook on low heat setting 8 to 10 hours or until peas and vegetables are tender. |
| 3. | Place 2 cups of the soup in blender or food processor. Cover and blend on medium speed until smooth; pour into bowl. Repeat with 2 more cups soup. Stir all blended soup into soup in slow cooker. |
|
| Crumbling the needle-like rosemary leaves will release their pungent flavor and make them less prominent in the dish. Save your fingers by chopping or crushing the leaves on a cutting board or with a mortar and pestle. |
|
| Dried green split peas can be used for the yellow. |
Nutrition Information:
160 ( 20); 2g ( 1g, ncg); 10mg; 530mg; 33g ( 13g, ncg); 16g 86%; 2%; 2%; 12% 2 ; 0 ; 0 ; 1 nc