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.

Ingredients

3 serv.

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

Step-by-step instructions

1
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.

Source: food.com

Original recipe ↗

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