Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

5 hrs 20 mins
20 mins


Ingredient Checklist


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.

  • 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.


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

1 cup
222 calories; protein 10.5g; carbohydrates 29.8g; dietary fiber 7.7g; sugars 5.3g; fat 7.5g; saturated fat 4.8g; cholesterol 20mg; vitamin a iu 423.9IU; vitamin c 38.7mg; folate 89.9mcg; calcium 61.6mg; iron 2.2mg; magnesium 41.1mg; potassium 541.7mg; sodium 456mg.

1 1/2 starch, 1 fat, 1 lean protein, 1 vegetable