A perfect winter soup, filling and flavorful, you'll be glad this double recipe means leftovers! Carrots and garlic provide some antioxidant power. Round it out with a green salad and whole grain crackers.
In a slow cooker, arrange, in layers, the peas, ham, carrots, onion, celery, garlic, bay leaf, and parsley. Top with chicken broth, but do not stir. Cover and cook on high 4 to 5 hours or 8 to 10 hours on low until peas are very soft and ham falls off the bone. Remove meat from bones and return the meat to the pot. Taste before seasoning with salt and pepper, as the saltiness of the broth and ham may vary.
Per Serving:260 calories (40 from fat), 4g total fat, 1g saturated fat, 30mg cholesterol, 690mg sodium, 34g carbohydrates, (13 g dietary fiber, 6g sugar), 23g protein.
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