Pea soup with meat in a slow cooker
Composition / ingredients
6
Servings:
Cooking method
1.Soak the peas for 2 hours to swell.
2. Peel carrots, onions, cut into cubes.
3. Wash the celery and cut into pieces.
4. Cut bacon and meat from the breast into cubes as well.
5. Fry the bacon in the "MULTI-COOKER" mode at 160 degrees for 5 minutes, cover the vegetables and celery and cook for another 5 minutes.
6. Pour in the water and cook everything together for 10 minutes.
7. Add the peas, cook at 120 degrees for 30 minutes.
8. Put the chopped chicken and cook the soup for another 25-30 minutes.
9. At the end, season the soup with salt, pepper and add butter.
When serving, garnish the fragrant soup with fresh herbs.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dried whole green peas - 340 kcal/100g
- Crushed raw peas without seed coating - 348 kcal/100g
- Crushed boiled peas - 115 kcal/100g
- Turkish peas, dried, uncooked - 360 kcal/100g
- Dried, uncooked cow peas - 343 kcal/100g
- Dried boiled cow peas - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Boiled bacon - 447 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Smoked chicken - 117 kcal/100g
- Celery stalk - 12 kcal/100g
