RECIPE FOR SLOW COOKER SOUP RECIPES
SLOW COOKER SPLIT PEA SOUP RECIPE: HOW TO MAKE IT
When I have leftover ham in the fridge, I like to make this slow-cooker split pea soup. Just throw the ingredients in the slow cooker, turn it on and dinner is done. —Pamela Chambers, West Columbia, South Carolina
Provided by Taste of Home
Total Time 08 hours 15 minutes
Prep Time 15 minutes
Cook Time 08 hours 00 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.
Nutrition Facts : Calories 260 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 728mg sodium, CarbohydrateContent 39g carbohydrate (7g sugars, FiberContent 15g fiber), ProteinContent 23g protein. Diabetic Exchanges 2-1/2 starch
SLOW COOKER SPLIT PEA SOUP RECIPE - FOOD.COM
Make and share this Slow Cooker Split Pea Soup recipe from Food.com.
Total Time 7 hours 15 minutes
Prep Time 15 minutes
Cook Time 7 hours
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except ham in 5 qt slow cooker, then add ham.
- Cover and cook on low heat 8 to 10 hrs or on high heat 6 to 7 hours until peas are tender Remove ham from cooker; place on cutting board.
- Pull meat from bones, using 2 forks; discard bones and skin.
- Stir ham into soup.
- Stir well before serving.
Nutrition Facts : Calories 210, FatContent 0.8, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 329.8, CarbohydrateContent 38, FiberContent 15.5, SugarContent 6.4, ProteinContent 14.4
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SLOW-COOKER SWEET POTATO SOUP RECIPE: HOW TO MAKE IT
I love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning. —Colleen Delawder, Herndon, Virginia
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- Use an immersion blender to blend the soup to a semi-smooth consistency, leaving small chunks of potato and vegetables for texture. Stir in the sour cream. (Add 1/4 to 1/2 cup of water, to thin the soup out to your desired consistency). Serve in bowls, garnished with cheese, chives, additional sour cream, and the reserved bacon slices crumbled over top.
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SLOW COOKER CHICKEN SOUP RECIPE - BBC GOOD FOOD
Pop the ingredients for this chicken soup into the slow cooker in the morning, and it will be ready by dinner time. Add noodles at the end, if you like
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Total Time 8 hours 15 minutes
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Calories 352 calories per serving
- Remove and discard the bunch of herbs. Ladle the soup into bowls and top with the dill or parsley. Serve with crusty bread, if you like.
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SLOW COOKER SPLIT PEA SOUP RECIPE: HOW TO MAKE IT
When I have leftover ham in the fridge, I like to make this slow-cooker split pea soup. Just throw the ingredients in the slow cooker, turn it on and dinner is done. —Pamela Chambers, West Columbia, South Carolina
From tasteofhome.com
Reviews 4.8
Total Time 08 hours 15 minutes
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Reviews 4.8
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Calories 260 calories per serving
- In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.
See details
SLOW COOKER SPLIT PEA SOUP RECIPE - FOOD.COM
Make and share this Slow Cooker Split Pea Soup recipe from Food.com.
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Reviews 5.0
Total Time 7 hours 15 minutes
Calories 210 per serving
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Reviews 5.0
Total Time 7 hours 15 minutes
Calories 210 per serving
- Stir well before serving.
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I love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning. —Colleen Delawder, Herndon, Virginia
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Reviews 4.7
Total Time 05 hours 15 minutes
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Calories 215 calories per serving
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Reviews 4.7
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See details
SLOW COOKER CHICKEN SOUP RECIPE - BBC GOOD FOOD
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From bbcgoodfood.com
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Pop the ingredients for this chicken soup into the slow cooker in the morning, and it will be ready by dinner time. Add noodles at the end, if you like
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Total Time 8 hours 15 minutes
Category Lunch, Soup, Supper
Calories 352 calories per serving
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Calories 352 calories per serving
- Remove and discard the bunch of herbs. Ladle the soup into bowls and top with the dill or parsley. Serve with crusty bread, if you like.
See details
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See details
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See details
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Making creamy soups in the slow cooker can be tricky because it’s not possible to simmer them with the top off and reduce the liquid. One easy way to thicken without reducing is to use a roux, a mix of flour and butter. Heat the roux in the microwave, then whisk it into the stock in the slow cooker before adding the other ingredients. (If you don’t have a microwave, simply melt the butter in a small saucepan, stir in the flour, let it bubble, then proceed.) This soup is best prepared on the high setting for two reasons: First, when cooked on low, the wild rice becomes too soft before the mushrooms are tender. Second, the roux doesn’t thicken as effectively on low. If you need a longer cook time, omit the rice, put the soup on low for 8 hours, and turn the heat up to high before serving. Cook the rice separately according to package directions, then stir it in before serving. Find a pressure cooker version of this recipe here.
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Reviews 4
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- Divide the soup among bowls and top with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)
See details
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