Split pea and brown rice soup with curry

8 servings

Ingredients

Quantity Ingredient
2 cups Split peas; rinsed and drained
2 cups Nonfat chicken broth
5 cups Water
3 Chicken bouillon cube
1 large Onion; chopped
2 larges Potatoes; cut in 1/2\" cubes
2 larges Carrots; cut in 1/2\" cubes
2 tablespoons Butter Buds®
1 tablespoon Curry powder
⅓ cup Brown rice; uncooked

Directions

Put all ingredients in cp and cook for 4-6 hrs on HIGH or until peas are tender. Use emersion blender to puree.

Cal 238 Fat 1⅒ Fiber 13.9 CFF 4⅒% Recipe by: Cheri Fisher Slowcooker list Posted to EAT-LF Digest by Penchard@... on Dec 5, 1999, converted by MM_Buster v2.0l.

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