Split pea and brown rice soup with curry
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Split peas; rinsed and drained |
| 2 | cups | Nonfat chicken broth |
| 5 | cups | Water |
| 3 | Chicken bouillon cube | |
| 1 | large | Onion; chopped |
| 2 | larges | Potatoes; cut in 1/2\" cubes |
| 2 | larges | Carrots; cut in 1/2\" cubes |
| 2 | tablespoons | Butter Buds® |
| 1 | tablespoon | Curry powder |
| ⅓ | cup | Brown rice; uncooked |
Directions
Put all ingredients in cp and cook for 4-6 hrs on HIGH or until peas are tender. Use emersion blender to puree.
Cal 238 Fat 1⅒ Fiber 13.9 CFF 4⅒% Recipe by: Cheri Fisher Slowcooker list Posted to EAT-LF Digest by Penchard@... on Dec 5, 1999, converted by MM_Buster v2.0l.