Healthy Options, Soup
March 26, 2016
6 hrs 20 mins
6 hrs 35 mins
1 large onion - Diced
3 cloves garlic, minced
1/2 teaspoon dried Parsley
1 -1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
2-3 medium potatoes, peeled and cut into chunks or diced
1 and a half packet of dried split green peas
4 cups vegetable stock
2-4 cups of water
1 large Sweet potato
6-8 strip's of bacon diced (approx 1-1.5 cups)
1 tbsp tomato paste
2 spn Olive oil
1Brown bacon in a pan then place in slow cooker.
2Add olive oil, potatoes, carrots, onion, spring onion, garlic, potatoes (both normal and sweet), spices and split peas to the slow cooker.
3Top with liquid vegetable stock and then add 2-4 cups of water depending on the size of your slow cooker. (I needed 2.5 cups).
4Add one tablespoon of tomato paste and stir through.
5Cook on high for 3 hours until soup starts to thicken up, then place slow cooker on low for another 1-2 depending desired consistency. Stir frequently to mix the peas.
6Lots of flavour, lovely served with Garlic bread and Parmesan Cheese.
Submitted by Bianca Pavia
May 19, 2021
Delicious. I put on low before I went to bed at 10pm (added more water) and woke up at 7am with the smell. So nice to have something warm and nutritious for breakfast on a cold morning.
July 23, 2017
I made this yesterday and it was very, very nice.
I used 2 diced bacon chops instead of bacon rashers.
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