Delicious and hearty soup that is low in calories and loaded with fiber. The perfect addition to lunch or dinner on a chilly winter's day.
16 oz. Bag of split green peas
1 Medium onion
5 Baby carrots
1 Stalk celery
4 Cups low sodium chicken broth*
2 Cups water
Slow cooker (at least 3.5 quarts)
Rinse the split peas
Chop the onion, carrots and celery
Add all ingredients to the slow cooker
Cover and cook on HIGH for 4 to 5 hours
*Any low sodium chicken broth will do. I recommend Trader Joe's brand because it is organic and it has the lowest amount of sodium by far (just 70 mg/serving) than any other packaged broth I've seen. For a vegetarian option replace the chicken broth with vegetable broth.
Enjoy this soup as soon as it's done. Refrigerate any left overs. When you are ready to reheat this soup it will come out of the fridge with more of a pudding consistency than soup. I recommend adding a splash of water to the soup as you begin heating it up. This will help to make it a little thinner but, won't make it taste watered down.
photo credit: gwen via photopin cc