Appetizers / Soups / Salads

Low sodium split pea and bacon soup takes 15 minutes to prepare.

Low sodium split pea and bacon soup takes 120 minutes to cook.

Low sodium split pea and bacon soup makes 10 servings.

The ingredients for Low sodium split pea and bacon soup are:

1 package Oscar Meyer Lower Sodium Bacon
1 package dried split peas, 16 ounces
1 pound raw baby carrots
Seasonings to taste

Here is how you make Low sodium split pea and bacon soup:

In large stockpot, cook bacon until crisp, a few slices at a time. Remove to a plate covered with a couple of paper towels to absorb fat. Cover bacon and refrigerate.Drain off fat from pan, leaving only a little residue in the bottom of the pan. Add rinsed dried split peas and 6 cups of water (may use chicken broth if desired, not counted in nutritional counts). Add baby carrots. Cover, simmer for one and a half to two hours. Stir occasionally and adjust heat to avoid sticking or burning. When peas and carrots are cooked through, break bacon up into small pieces and add back in to soup. Simmer for a few minutes to warm bacon. Add seasonings to taste.Number of Servings: 10Recipe submitted by SparkPeople user ~LUNA~.

The nutritional information for Low sodium split pea and bacon soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 139.2

• Total Fat: 6.4 g
• Cholesterol: 10.0 mg
• Sodium: 181.5 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 4.6 g
• Protein: 8.3 g