Vegetarian Pea Soup
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
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1 package (16 ounces) dried green split peas, rinsed
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1 medium leek (white portion only), chopped
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3 celery ribs, chopped
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1 medium potato, peeled and chopped
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2 medium carrots, chopped
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1 garlic clove, minced
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1/4 cup minced fresh parsley
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2 cartons (32 ounces each) reduced-sodium vegetable broth
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1-1/2 teaspoons ground mustard
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1/2 teaspoon pepper
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1/2 teaspoon dried oregano
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1 bay leaf
Directions
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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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