Vegetarian Split Pea Soup Recipe – Slow Cooker
Description
Vegetarian split pea soup is a delicious and healthy meal that doesn’t require a lot of time or effort. This slow cooker recipe is made with split peas, potatoes, carrots, celery, onions, garlic, and flavorful herbs and spices. The soup is cooked low and slow in the slow cooker, so you don’t have to worry about stirring or babysitting the pot. It’s also vegan, gluten-free, and dairy-free, so it’s a great option for those with dietary restrictions. Serve it with a side of crusty bread or a salad for a hearty and satisfying meal.
Ingredients
1 pound (454 g) dry green split peas, rinsed and drained
2 large potatoes, peeled and diced
2 carrots, peeled and diced
2 stalks celery, diced
1 large onion, diced
2 cloves garlic, minced
4 cups (950 mL) vegetable broth
2 cups (475 mL) water
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried basil
Salt and pepper to taste
Instructions
1. Add all ingredients to the slow cooker and stir to combine.
2. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, stirring once or twice during cooking.
3. Taste and adjust seasonings, if needed. Serve with crusty bread or a salad.
Equipment
Slow cooker
Measuring cups and spoons
Cutting board and knife
Large spoon for stirring
Notes
This soup freezes well, so feel free to make a double batch and freeze some for later. To freeze, let the soup cool completely and then transfer to an airtight container or freezer bag. Freeze for up to 3 months.
Nutrition
This recipe makes approximately 6 servings. Each serving contains approximately 189 calories, 5 g fat, 32 g carbohydrates, 10 g protein, and 6 g fiber.
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