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CATEGORY CUISINE TAG YIELD
Meats Crockpot, Soups & ste 8 Servings

INGREDIENTS

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

INSTRUCTIONS

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.

A Message from our Provider:

“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 107
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 57mg
Potassium: 343.5mg
Carbohydrates: 23.2g
Fiber: 4.1g
Sugar: 3.7g
Protein: 3.7g


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