Title: Split Pea And Brown Rice Soup with Curry
Categories: Crockpot, Soups & ste
Yield: 8 servings

2 c Split peas; rinsed and
-drained
2 c Nonfat chicken broth
5 c Water
3 Chicken bouillon cube
1 lg Onion; chopped
2 lg Potatoes; cut in 1/2" cubes
2 lg Carrots; cut in 1/2" cubes
2 tb Butter Buds®
1 tb Curry powder
1/3 c Brown rice; uncooked

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 1.1 Fiber 13.9 CFF 4.1%

Recipe by: Cheri Fisher Slowcooker list

Posted to EAT-LF Digest by Penchard@aol.com on Dec 5, 1999, converted by
MM_Buster v2.0l.