Slow Cooker Split Pea Soup |
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Number of Servings: 9
Serving Size |
1 cup |
Calories |
214 |
Total Fat |
3 g |
Saturated Fat |
1 g |
Carbohydrates |
31 g |
Fiber |
11 g |
Sodium |
542 mg |
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Number of Servings: 6
Serving Size |
1/6 of recipe |
Calories |
280 |
Total Fat |
3 g |
Saturated Fat |
1 g |
Carbohydrates |
37 g |
Fiber |
7 g |
Sodium |
730 mg |
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Ingredients:
1-16 oz. package of dried split peas
2 cups fully cooked ham, cut up
1 cup of carrots, diced
1 medium onion, chopped
2 cloves of garlic, minced
½ teaspoon salt
½ teaspoon pepper
5 cups boiling water
1 cup hot milk |
Ingredients:
1 lb extra lean ground beef
½ cup chopped onion
½ cup chopped celery
1 48 oz. can of low-sodium tomato juice
1 28 oz. can of diced tomatoes
2 15 oz. cans of kidney beans, rinsed & drained
1 – 2 Tablespoons of chili powder (to taste) |
Directions:
In a slow cooker, layer the first nine ingredients in order listed. Cover and cook on high for 4 – 5 hours or until vegetable are tender. Stir in the milk. |
Directions:
Brown ground beef, onions, and celery in soup kettle on stove. Drain any excess fat. Add the remaining ingredients to the kettle. Bring to a boil, reduce heat, and simmer until serving time. |
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Number of Servings: 6
Serving Size |
1/6 of recipe |
Calories |
310 |
Total Fat |
5 g |
Saturated Fat |
1.6 g |
Carbohydrates |
37 g |
Fiber |
5.5 g |
Sodium |
464 mg |
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Number of Servings: 6
Serving Size |
1/6 of recipe |
Calories |
299 |
Total Fat |
9.3 g |
Saturated Fat |
1.9 g |
Carbohydrates |
36 g |
Fiber |
8.3 g |
Sodium |
184 mg |
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Ingredients:
1 1/2 pound lean beef round steak, cut into bite sizes
6 medium to large potatoes, peeled and diced
1 onion, chopped
6 carrots, chopped
2 teaspoons minced garlic
2 cups fat free, low sodium beef broth
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper |
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Ingredients:
1 pound extra lean ground beef
1 onion, chopped
26 oz. jar of low sodium spaghetti sauce
2 1/2 cups water
10.5 oz. can of low sodium beef broth
1 small eggplant, cubed
1 medium zucchini, cubed
1 large green pepper, chopped
1/2 cup uncooked elbow macaroni |
Directions:
Place ingredients in crock-pot in order listed. Cook on LOW for 8 hours. |
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Directions:
Brown the beef and onion in a soup kettle. Drain any excess fat. Add all remaining ingredients, except the macaroni. Bring to a boil. Cover and cook over low heat for 15 minutes. Add the macaroni. Cook an additional 10 minutes, stirring occasionally. |
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Number of Servings: 6
Serving Size |
1/6 of recipe |
Calories |
98 |
Total Fat |
2.5 g |
Saturated Fat |
0.4 g |
Carbohydrates |
16 g |
Fiber |
3 g |
Sodium |
579 mg |
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Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 teaspoons minced garlic
28 oz. can crushed tomatoes
2 14.5 oz. cans vegetable broth
1/2 teaspoon black pepper
1/2 cup chopped fresh basil
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Directions:
In a large soup kettle, sauté onion and garlic in olive oil until tender. Add the tomatoes, broth, and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Stir in pepper and basil. Serve immediately.
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