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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a crock pot/slow cooker, combine water, carrots and onion and cook on high till carrots bite easily but are not soft. (About 2.5 to 3 hours). | 2. Empty the dry peas into a strainer and inspect for stones or other unwanted items. Rinse with cold water and empty into crock pot with bay leaves and salt. Cook on high for two hours. | 3. Empty bag of real crumbled bacon into mix and cook at additional hour. | 4. Serve hot. | 5. (NOTES) | 6. #1. Cooking the peas for at least three hours on high in a crock pot creates it's own creaminess and I do not recommend adding dairy to this recipe at all. Since I like my peas with a bite that matches the consistency of the bacon, I cut the heat after three hours. But if you like your pea soup more smooth, cook an additional hour or two. | 7. #2. You can omit the salt from the recipe as the bacon will add enough sodium to the recipe, but I think the salt highlights the sweetness of the peas and carrots. | 8. #3. You could omit the bacon to make it completely Non-Fat, but I don't think it would taste as good. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pea	2	packages	split	-	-	-	-
bacon	4 1/3	ounces		512.2753	1.5725	15.5034	48.7583
white onion	1		chopped	28.0	6.537999999999999	0.77	0.07
carrot	2	cups	sliced chopped	104.96	24.5248	2.3808	0.6144
water	11	cups		0.0	0.0	0.0	0.0
bay leaf	2			-	-	-	-
salt	3	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.