The aim is to share a recipe or a favourite food each week so that everyone else can try it.
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To kick-start Foodie Fridays, I thought I’d share a recipe I love and that I also made today. It’s incredibly easy and because it’s made in a slow cooker, it basically cooks itself while you are free to go off and do other things… important things like, well like life in general, because we don’t all want to be tied to the stove all day long! It’s also low in calories yet very filling, so it’s great for those of us who are watching what we eat…
Split pea & bacon slow cooker soup
Serves 6-8 (approx 85 cals per portion for 6 portions/64 cals for 8 portions)
- 1 x large leek
- 2 x large carrots
- 400g dried split yellow peas
- 3 slices smoked bacon
- low-cal spray oil
- 2 x ham stock cubes
- water to cover
- Soak the dried split yellow peas overnight (for 8-12 hours) in cold water. In the morning, rinse with cold water and drain.
- Wash and finely slice the leek.
- Peel and grate the carrots.
- Cut the bacon into very small pieces and fry in a few spritzes of low-cal spray-oil till cooked.
- Put soaked split yellow peas, grated carrot, sliced leeks and bacon into the slow cooker, crumble the stock cubes and sprinkle them on top.
- Boil the kettle and pour in enough boiling water to cover all ingredients with about an inch of water above everything.
- Give everything a good stir, then put the lid on and set the slow cooker to HIGH.
- Leave on high for 5 hours.
- Serve hot with crusty bread and add salt and pepper as desired.
- This will make 8 generous portions (think light lunch) or 6 large ones (good evening meal on its own!).
- Can be made vegetarian/vegan by omitting the bacon and using vegetable stock cubes. This will reduce the calories per portion to approximately 50 cals (if 8 portions) or 67 cals (for 6 portions).
- This soup will keep for several days in the fridge (and actually tastes better on the second day after it thickens), and also freezes well.