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Vegetarian Split Pea Soup
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Split peas and leeks, two underused ingredients in one nutritious recipe. This vegetarian slow-cooker soup is perfect for chilly autumn days, and makes great leftovers for the fridge or freezer.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 pound dried split peas
1 leek, rinsed well and white parts sliced fine
2 ribs celery, thinly sliced
1 potato, peeled and diced
1/2 teaspoon crushed garlic
7 cups hot water
2 bay leaves
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
salt and pepper, to taste
chopped fresh parsley, for garnish
directions
Combine the split peas, leek, celery, potato, garlic, water, bay leaves, parsley, and oregano in the crock pot. Stir well.
Cover the crock pot and cook on low for 4 hours or until the split peas and potatoes are tender.
Remove the bay leaves. Adjust the seasoning as needed with salt and pepper. If desired, puree the soup in a food processor.
Ladle the soup into individual serving bowls and garnish with fresh parsley.
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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