Photo: Cala
Slow-Cooker Split Pea Soup
11 ingredients
openrecipes
If you’d like, add crunch to this hearty soup by topping each portion with a fennel-bacon salad.
Estimated Nutrition (whole recipe, rough)
751
Calories
68g
Protein
35g
Fat
35g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. olive oil
- 1 yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 2 Tbs. dry white wine
- 2 1/4 cups (1 lb.) green split peas, picked over and rinsed
- 6 cups chicken stock
- 1 smoked ham hock, about 1 1/2 lb.
- Salt and freshly ground pepper, to taste
- 4 to 6 thick-cut bacon slices
- 1 small fennel bulb
- Grated zest of 1 lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes