Use your slow cooker to create this tasty vegetarian soup. If you like a little kick, a few drops of hot sauce does the trick. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse split peas. In a 3 1/2- to 4-quart slow cooker, combine the split peas, chicken broth, water, corn, red peppers, chiles, cumin, oregano, and thyme. Cover and cook on high-heat setting for 5 to 6 hours. Cool 10 minutes.

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  • Transfer 2 cups soup to a food processor or blender. Cover and process or blend until smooth. Return pureed soup to the slow cooker. Add the cream cheese spread to cooker; whisk or stir into soup until cream cheese is melted. If necessary, cover and cook about 5 minutes or until heated through.

Tips

Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

222 calories; 7.5 g total fat; 4.8 g saturated fat; 20 mg cholesterol; 456 mg sodium. 542 mg potassium; 29.8 g carbohydrates; 7.7 g fiber; 5 g sugar; 10.5 g protein; 424 IU vitamin a iu; 39 mg vitamin c; 90 mcg folate; 62 mg calcium; 2 mg iron; 41 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0
Rating: 4 stars
01/14/2020
Yummy. I used veggie stock since I'm a vegetarian and green split peas since my store didn't have yellow. At first I forgot to puree any of the soup and it was very blah. When I remembered I vitamixed half of the soup which made a nice velvety consistency to mix with the remainder of the soup. Read More