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| INGREDIENTS |
| 1 lb. |
dry green split peas, rinsed and drained |
| 10 c. |
low sodium, fat-free chicken broth |
| 1/2 lb. |
diced smoked andouille sausage, low fat if possible |
| 1 1/2 c. |
diced carrots |
| 1 c. |
diced shallots |
| 1 c. |
diced celery |
| 2 |
garlic cloves, minced |
| 2 |
whole bay leaves |
| 1 tsp. |
freshly ground pepper |
|
|
|
| RECIPE |
- Place everything in a slow cooker, stir gently.
- Cover and cook on low for 6-8 hours or high for 4-5 hours.
- Remove bay leaves and serve.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 1/2 cups
NUMBER OF SERVINGS:
6
|
|
|
| NUTRITION FACTS |
| |
| Calories |
430 |
|
| Total Fat |
8 g |
|
| Sodium |
580 mg |
|
| Total Carbohydrates |
55 g |
|
| Fiber |
21 g |
|
| Protein |
34 g |
|
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|
