Slow-Cooker Vegetarian Split Pea Soup

Let February 5, 2016 forever be marked in history. The day I dragged the unopened crock pot out from under my bed and used it for the first time. After chopping the vegetables and dumping everything in the crock pot, I left the apartment for my humanities class praying that the apartment wouldn’t be burned to oblivion when I got back.

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The good news is that the only thing it did was turn these rock-hard dried split peas into mushy goodness.

Also, the load of vegetables will leave you feeling healthy for days.

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Cheese croutons… it doesn’t get any better

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This soup has some serious deep flavor and it infinitely better than the kind that comes out of the can.  Try it out!

Slow-Cooker Vegetarian Split Pea Soup
from The Kitchn // makes 4 servings

1 pound dried green split peas
1 small onion, chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
2 tablespoons olive oil
2 bay leaves
1 teaspoon salt
Freshly ground black pepper
6 cups water

1. Place the split peas in an even layer in the insert of a slow cooker. Add the onion, carrot, celery, oil, bay leaves, salt, and season with pepper. Add the water (no need to stir), cover, and cook until the peas are soft, 5 to 6 hours on high or 8 to 10 hours on low.

2. Stir the soup to incorporate the peas and broth, taste, and season with salt and pepper as needed.  Done!

 

 

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3 thoughts on “Slow-Cooker Vegetarian Split Pea Soup

  1. Keiko

    Hello!!
    Your cooking is very nice! I love it!
    I went to Japanese cooking school before.
    Now your my cooking teacher!

    I printed your web site.
    (Sweet and Sour Chicken)
    I bought cornstarch and Chicken etc.
    I try it, And next time I will try Baked Eggs with Spinach and Mushrooms!

  2. Keiko

    Hello!!
    I cooked sweet and sour chicken from your recipe!
    I tried that according to the your recipe.
    It tastes very good! I want to make that again!!

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