Crockpot Split Pea Lentil And Barley Soup Aka Weight Watchers Recipes

CROCK POT SPLIT PEA AND LENTIL SOUP

For a truly vegetarian soup, substitute vegetable bouillon for the chicken soup base. This recipe almost overflowed my 4-quart crockpot, you might want to halve the ingredients. I cooked it on high for the entire 8 hours because it was so full, but if you halve it, cooking it on low for the same amount of time will work fine.

Provided by Ravedeb

Categories Lentil

Time 8h10m

Yield 12 serving(s)

Number Of Ingredients 10

Crock Pot Split Pea and Lentil Soup image

Steps:

Dump it all in the crock pot.
Cook on high for 8 hours or until beans are soft.
If you like it creamy, puree some or all of it with an immersion (hand held stick) blender.
If you don't have Italian seasoning, any combination of oregano, basil, sage, rosemary, thyme and marjoram will work.
Serve with crispy French or Italian bread.

Ingredients

1 (16 ounce) package dried split peas
1 (16 ounce) package dried lentils
12 cups water
12 teaspoons chicken soup base
4 carrots, chopped
1 large onion, chopped
2 celery ribs, chopped
2 garlic cloves, chopped
fresh ground black pepper, to taste
2 tablespoons italian seasoning

CROCKPOT SPLIT PEA, LENTIL, AND BARLEY SOUP AKA WEIGHT WATCHERS

I made split pea and barley soup and was left with only a little bit of each left. I made Lentil soup, and was left with only a little bit of the bag left. I really, really wanted split pea soup tonight, so I decided to put a little bit of each in and see how it goes. I also added some turkey pepperoni instead of ham (so feel free to use whatever smoky meat you want) because...I didn't have any ham! The outcome was something unexpectedly delicious, and I think I'll be making this quite a bit in the future! By the way, each portion of this is 6 very filling Weight Watchers points (recalculating for the new system) without the turkey pepperoni. With the turkey pepperoni, it's 7.

Provided by TracyFL

Categories Stew

Time 4h10m

Yield 3 serving(s)

Number Of Ingredients 11

Crockpot Split Pea, Lentil, and Barley Soup Aka Weight Watchers image

Steps:

In a slow cooker, layer every ingredient except the broth in order listed (do not stir). Boil broth, then add to slow cooker. Cover and cook on high for 4-5 hours or until vegetables are tender. 3Discard bay leaves before serving.

Ingredients

4 ounces dried split peas
1 1/2 ounces barley
1 1/2 ounces brown lentils
3/4 cup turkey pepperoni (or any smoky meat you want, or omit completely!)
1 medium onion, chopped
1/4 cup carrot, diced
1 garlic clove, minced
2 bay leaves
1/4 teaspoon salt
1/4 teaspoon pepper
5 cups fat-free chicken broth

SLOW-COOKER BISTRO LENTIL-BARLEY SOUP

Enjoy this easy barley soup made with turkey, lentils and veggies - a hearty slow-cooked dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 10h10m

Yield 10

Number Of Ingredients 10

Slow-Cooker Bistro Lentil-Barley Soup image

Steps:

Mix lentils, onions, carrots, tomatoes, kielbasa and barley in 4-quart Crock-Pot slow cooker. Stir in broth and water.
Cover and cook on low heat setting 9 to 10 hours or until lentils and vegetables are tender. Top each serving with dollop of mustard and horseradish.

Nutrition Facts : Calories 210, Carbohydrate 36 g, Cholesterol 20 mg, Fiber 12 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 780 mg

Ingredients

1 bag (16 ounces) brown lentils, sorted and rinsed
2 medium onions, chopped (1 cup)
2 medium carrots, diced (1 cup)
1 can (14 1/2 ounces) diced tomatoes with roasted garlic, undrained
12 ounces smoked turkey kielbasa, cut lengthwise into fourths, then sliced
1/3 cup uncooked barley
2 cans (14 1/2 ounces each) ready-to-serve beef broth
3 1/2 cups water
Dijon mustard, if desired
Prepared horseradish, if desired

CROCK POT LENTIL VEGETABLE BARLEY SOUP RECIPE - (4.2/5)

Provided by DreiFromBK

Number Of Ingredients 13

Crock Pot Lentil Vegetable Barley Soup Recipe - (4.2/5) image

Steps:

As with all crock pot recipes, this is a breeze to put together. Dice and layer all the veggies, and top with the grains, liquids and the spices (except the basil). The order I used was: onions and bell peppers, squash and carrots, lentils, peas, and barley, diced tomatoes and broth, salt, pepper, sugar, and finally the extra water. Set the crock pot on low for eight hours or on high for four hours. The lentils, peas, and barley will absorb a lot of water, so you may need to add even more extra (unless you like a nice thick soup like I do-then you will be very pleased when you arrive home from class!). Top with a sprinkle of basil and some pepper and enjoy!

Ingredients

1/2 large onion or one small onion, diced
1 green bell pepper, diced
2 medium summer squash (or zucchini), halved lengthwise and sliced thinly
1 C carrots, thinly sliced
1/2 C red lentils
1/2 C yellow split peas
1/2 C barley
1 can diced tomatoes
3 C vegetable broth (or chicken or beef), plus ~2 C extra water
1/2 t salt
1/2 t sugar
1/4 t black pepper
fresh or dried basil to top (optional)

SLOW-COOKER SPLIT PEA SOUP

When I have leftover ham in the fridge, I always like to make this 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

Categories Dinner Lunch

Time 8h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 9

Slow-Cooker Split Pea Soup image

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.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

Nutrition Facts : Calories 260 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 728mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 15g fiber), Protein 23g protein. Diabetic Exchanges

Ingredients

1 package (16 ounces) dried green split peas, rinsed
2 cups cubed fully cooked ham
1 large onion, chopped
1 cup julienned or chopped carrots
3 garlic cloves, minced
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1 carton (32 ounces) reduced-sodium chicken broth
2 cups water

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