Prep 10 mins
Cook 4 hrs
I made split pea and barley soup and was left with only a little bit of each left. I made Lentil soup, and was left with only a little bit of the bag left. I really, really wanted split pea soup tonight, so I decided to put a little bit of each in and see how it goes. I also added some turkey pepperoni instead of ham (so feel free to use whatever smoky meat you want) because...I didn't have any ham! The outcome was something unexpectedly delicious, and I think I'll be making this quite a bit in the future! By the way, each portion of this is 6 very filling Weight Watchers points (recalculating for the new system) without the turkey pepperoni. With the turkey pepperoni, it's 7.
- In a slow cooker, layer every ingredient except the broth in order listed (do not stir). Boil broth, then add to slow cooker. Cover and cook on high for 4-5 hours or until vegetables are tender. 3Discard bay leaves before serving.
This soup is significantly better after sitting in the refrigerator overnight...it thickens up like regular split pea soup and it the flavors pull together. It would be good with more carrots or other veggies. For the smoky meat, I used a 3.25 oz pkg of turkey jerky which added lots of flavor.
This is very tasty and hearty! I only had chicken breast on hand and really wanted to try this soup, so I seasoned it with some cumin and blackening seasoning in place of the pepperoni. Threw in some kale at the end and it didn't change the taste at all...just added some nice color. Next time I will plan ahead so I can try the recipe as posted and I can give a more accurate review. Despite making a couple changes due to my fridge's contents, I love it! Will take it to lunch all this cold, rainy week!
I really liked this! Next time I'll make it without the pepperoni, not because it wasn't good that way but it just didn't need it (and I'd like to save the calories if I could!) Overall, great and easy and healthy dish..gotta love that. thanks for the great recipe!