Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Slow Cooker Split Pea And Parsnip Soup
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- #49028
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1/2 onion, thinly sliced
1/2 cup sliced celery
1 tablespoon olive oil
black pepper
1 cup yellow split peas (dried)
4 parsnips
1 cup canned chopped tomatoes
4 cups low-sodium vegetable stock
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon thyme
2 ounces ham center slice (optional), (with round bone) chopped
salt, if needed
directions
Saute the onion in olive oil, season with pepper. When the onions are soft and lightly browned, transfer to a 2 1/2 quart to 3 1/2 quart slow cooker.
Rinse split peas and add to the cooker. Trim and peel the parsnips; cut into chunks (3/4 to 1 inch long). Add the parsnips, tomatoes with juice, stock (or broth) to the cooker. Add nutmeg, cinnamon and thyme. Stir to combine. Add ham (if using).
Cover and cook on low for 6 to 8 hours (the yellow split peas take longer than the green ones).
added by
FanaticMomma
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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