Recipe - Split Pea And Brown Rice Soup With Curry

2 cup Split peas; rinsed and
drained
2 cup Nonfat chicken broth
5 cup 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 tablespoon Butter Buds®
1 tablespoon Curry powder
1/3 cup Brown rice; uncooked

Put all ingredients in cp and cook for 46 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 EATLF Digest by Penchard@aol.com on Dec 5, 1999, converted by
MM_Buster v2.0l.