Monday, April 2, 2012

Split Pea, Leek, and Potato Soup (4 Points+)

This post has been waiting to be published for a while... Still a mostly Paleo option. 
Wow, it certainly has been a while since I've posted anything. The holidays came and went and I have not been making many original recipes lately and have, instead, resorted to old standbys. Below is a recipe I adapted to utilize what I had in the fridge and pantry.  If you decide to make this 4 hearty servings, as opposed to 6 servings, each is 6 Points+ values. Otherwise, leave it at 6 servings and serve with a big salad.  For a more Paleo compliant version, omit the peas.
  • 6 slices turkey bacon, cut into 1 inch pieces
  • 1 small onion, chopped
  • 1 leek, thinly sliced
  • 3 scallions, chopped
  • 1 large carrot, chopped
  • 2 cloves garlic, minced
  • 40oz chicken broth
  • 1 1/2 cups green split peas
  • 2 baby red potatoes, chopped
  • 2 bay leaves
  • 1 teaspoon chopped fresh rosemary
Place bacon in a large pot, and cook over medium heat until crisp. Stir in onion, leek, scallions, carrot, and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, potatoes, bay leaves, and rosemary. Bring to a boil (important step if you want the soup to finish quickly). Reduce heat to low; cover, and simmer until peas are cooked, 1-2 hours, stirring occasionally.   

If you prefer to have the soup cook longer, put it in the broth in a slow cooker on high while you do the same bacon and veggie prep as above. When the bacon is cooked and veggies are soft, add it all to the broth in the slow cooker along with the peas, potatoes, bay leaves, and rosemary.  Turn the slow cooker down to low and let simmer all day.

This dish yields 6 1 cup servings.  Each serving is 4 Points+ values and costs about $1.00 (organic veggies, potatoes, and peas). 

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