Slow Cooker Pea Soup

So I went back to Weight Watchers last night (finally) and learned about their new Quick Start (or was it Simple Start) program that turns out is a slight tweak of the Simply Filling method. I’m glad I went though because as it turns out, I’d totally forgotten about the Simply Filling method and realized it’s an excellent method for getting focused again on eating good foods as opposed to all the junk of the past few months.

So what does all that have to do with Slow Cooker (aka crock pot)  Pea Soup? Well, it turns out dried split peas are simply filling foods which means my soup recipe is completely a  Simply Filling recipe. So today I defrosted a quart in the freezer and enjoyed it for lunch.

Ingredients

2 1/2 cups  split peas — rinsed
1 quart  chicken broth, fat free
1 quart  water
2 medium  carrots — peeled and diced
3 stalks  celery — diced (with leaves)
1 medium  onion — diced
1 medium  baking potato — peeled and diced
1 bay leaf
1 teaspoon  salt
1 dash  freshly ground black pepper — use judgement

Instructions

1. Throw everything in crockpot
2.  Cook on high about 6 hours (until peas are soft).

That’s it and yes it’s freezable.

Oh, and by the way those croutons? Well, I took a piece of WW diet rye bread, cubed it, put it in the toaster oven after tossing them with a spray of Pam and some garlic powder until they were crispy. Worked well for me!

At 12 servings (not sure of serving size), it’s 4 PPV per serving.