How to Make Low Sodium Split Pea Soup

Craving a hearty bowl of homemade split pea soup? This easy flavorful recipe has less than 25mg of sodium per serving.

Ingredients

1
This low sodium homemade split pea soup is easy to do and is babysitter proof. Meaning you don't have to stand over a boiling pot and babysit the soup the whole time it cooks. Get a 16 ounce bag of uncooked split peas as found in the beans section. Put the entire bag of split peas in the slow cooker.
2
Roughly chop 1/2 a medium sized sweet onion and add to pot. Then get 4 cloves of fresh garlic and trim the ends off, crush each clove with the side of a wide knife so that the skin breaks free. Add the garlic cloves on top of the peas and the onions.

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3
Drizzle 2 tablespoons of the Canary Island Garlic and Herb olive oil over the top of the garlic and onions.
4
Add 5 cups of water, this is for an 8 cup slow cooker. Turn the slow cooker on High. Stir the peas after you put water in before you cook to get them off the bottom. Because the peas are split they don't take as long to cook as whole beans, they will be done on high in 1 hour.
5
Serve with fresh cut onions on top adding a nice crunch to the hot soup and drizzle a dab more of the Canary Island Garlic and Herb Olive Oil over the top before you serve. With a nice salad you have a delicious meal, you can also use the Canary Island olive oil as a salad dressing, that is safe for sufferers of chronic kidney disease.