Thursday, April 25, 2013

Slow Cooker Green Split Pea, Barley and Lentil Soup

I made this recipe months ago and really should've gotten it out by now since we're hopefully now into spring. I tweaked Emily's recipe and loved it! 


Packed full of nutrient-rich ingredients and a crockpot recipe. Total winner!



I'm hoping we're past all those cold days in Iowa, but the weather has been crazy all across the country. We just can't kick winter this year. So maybe (let's hope not) there will be a straggling chilly day that's perfect for this warm, healthy, hearty soup.


 
Split Pea and Barley Soup
Adapted from Fit and Free with Emily

Ingredients
  • 2 cups Dried Split Peas
  • .5 cup Barley
  • .5 cup White Onion, Diced
  • 1 cup carrot, Diced
  • 5 cups Chicken Broth
  • 2 cups Water
  • 4 cloves Garlic, Minced
  • 3 Bay Leaves
  • 2.5 teaspoons Dried Basil
  • .5 tsp Garlic Powder
  • 2 tsp Black Pepper
  • 2 tsp Kosher Salt
Directions: Rinse your peas. Take all the pretty things and throw them into a 5qrt (minimum) crock-pot. Cook on high for 4 hours or low for 8 hours. If you want to add diced ham, add to the pot with 1 hour left. You may need to add water depending on your cooker and how thick you like it!