Vegetarian Pea Soup

Name: Vegetarian Pea Soup
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 8 servings (2 quarts).
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; 2 cartons (32 ounces each) reduced-sodium vegetable broth; 1-1/2 teaspoons ground mustard; 1/2 teaspoon pepper; 1/2 teaspoon dried oregano; 1 bay leaf

TOTAL TIME: Prep: 15 min. Cook: 7 hours YIELD: 8 servings (2 quarts).

I combined several online recipes to make my own version of this soup. It was a real favorite when I was a vegetarian for health reasons. Even my meat-loving husband asked for seconds! —Corrie Gamache, Palmyra, Virginia

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
2 cartons (32 ounces each) reduced-sodium vegetable broth
1-1/2 teaspoons ground mustard
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 bay leaf

Directions

1. 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. Stir before serving.

Nutrition Facts

1 cup: 248 calories, 1g fat (0 saturated fat), 0 cholesterol, 702mg sodium, 46g carbohydrate (7g sugars, 16g fiber), 15g protein.

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