Slow Cooker Split Pea & Ham Soup with Seasoned Croutons
Prep: 30 minutes
Slow Cook: 3½ hours
1 cup chopped ham
2 M32 medium Idaho potatoes, each cut into 1-inch pieces
1 celery stalk, diced
1 medium carrot, diced
1 medium yellow onion, diced
2 garlic cloves, crushed with press
1 PICS bay leaf
1/4cup chopped fresh parsley leaves plus additional for garnish (optional)
3 cans (14 ounces each) PICS less-sodium chicken broth
1 tablespoon fresh lemon juice
1/2teaspoon kosher salt
1/2teaspoon PICS ground black pepper
PICS nonstick olive oil cooking spray
1/2teaspoon PICS garlic powder
1/8teaspoon cayenne pepper
1.Prepare Soup: In 3- to 4-quart slow cooker, layer split peas, 1/2 cup ham, potatoes, celery, carrot, onion, garlic, bay leaf and parsley. Gently pour in broth; do not stir. Cover and cook on high 3-1/2 to 4 hours or low 7 to 8 hours or until peas are tender. Remove and discard bay leaf. Stir in lemon juice, salt and pepper.
2.Meanwhile, prepare Croutons: Preheat oven to 400°. Place bread cubes in large bowl. Lightly spray with cooking spray and toss to coat bread. Sprinkle bread with garlic powder and cayenne, and toss to combine. Arrange bread in single layer on rimmed baking pan. Bake 5 minutes or until lightly browned and crisp.
3.To serve, ladle soup into bowls, and top with croutons and remaining ham. Garnish with parsley, if desired.
Approximate nutritional values per serving:
315 Calories, 4g Fat (1g Saturated), 9mg Cholesterol,
763mg Sodium, 50g Carbohydrates, 16g Fiber, 21g Protein