Vegetarian Pea Soup
“I adapted this recipe from several I found online,” says Corrie Gamache of Palmyra, Virginia. “When I was a vegetarian for health reasons, it was a favorite. Even my meat loving husband asked for seconds!”8 ServingsPrep: 15 min. Cook: 7 hours
Ingredients
- 1 package (16 ounces) dried green split peas, rinsed
- 1 medium leek (white portion only), chopped
- 3 celery ribs, chopped
- 1 medium potato, peeled and chopped
- 2 medium carrots, chopped
- 1 garlic clove, minced
- 1/4 cup minced fresh parsley
- 4 cans (14-1/2 ounces each) vegetable broth
- 1-1/2 teaspoons ground mustard
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1 bay leaf
Directions
- In a 5-qt. slow cooker, combine all ingredients. Cover and cook on
- low for 7-8 hours or until peas are tender. Discard bay leaf. Yield:
- 8 servings (2 quarts).
Nutrition Facts: 1 cup equals 244 calories, 2 g fat (trace saturated fat), 0 cholesterol, 906 mg sodium, 44 g carbohydrate, 16 g fiber, 17 g protein.