Recipe Swap: Stephanie's Split Pea Soup

Split Pea Soup
Makes 8 servings
2 Points

4 cups water
3 carrots, peeled and thinly sliced
16oz bag dried green split pies, picked over, rinsed and drained
3 celery stalks, sliced
1 cup low-sodium chicken broth
3 slices Canadian bacon, diced
1 tsp salt

Mix all the ingredients into a crock pot. Cover and cook on high until vegetables and peas are tender, about 5 hours.

This soup gets really thick if you let it stand for a few days. I like it that way, because it feels really substantial, though it has earned the nickname “split pea paste” in my house. You may want to add water to thin it out if you’re serving it over several days.