WebPlace split peas, ham, Mirepoix, water, bay leaves, salt, and pepper into the slow cooker, and let it cook for 4 hours on high, 8 on low. You may need to add water toward the end. Open the lid and stir in …
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WebSlow Cooker Barley and Chickpea Risotto. Serves: 6. Nutrition: 441 calories, 7.7 g fat (1 g saturated fat), 500 mg sodium, 76 g carbs, 19.5 g fiber, 10.7 g …
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Web1 ham bone 1 cup chopped celery 1⁄2 cup chopped onion 1⁄2 cup diced carrot 1 bay leaf 1⁄4 teaspoon thyme lite salt and pepper directions Rinse peas, add water, and bring to a boil …
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WebHeat a stockpot or large pot on medium heat on the stove top. Add olive oil, onions, and carrot. Saute to soften vegetables. Add seasonings to vegetables, along with …
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WebMake them early in the week for grab-and-go meals when days are busy. We use frozen cauliflower rice, a low-carb substitute for white or brown rice, to cut down on …
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WebThe split peas: In a medium saucepan over medium-low heat, add the olive oil. When hot, add garlic; cook for 30 seconds. Turn heat to medium-high and add onion, …