Vegetarian Slow Cooker Split Pea Soup |
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Prep Time: 10 Minutes Cook Time: 230 Minutes |
Ready In: 240 Minutes Servings: 10 |
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Got this recipe online a couple years ago. I've tweaked it a little bit and will probably continue to experiment by throwing other vegetables in. It's a great soup for a cold day when I know I won't have time to cook dinner. I usually make a batch and freeze what we don't eat. It tastes the same when reheated after the freezer, but the texture does change slightly. Lasts a few days in the fridge as well. Ingredients:
16 ounces split peas |
4 medium carrots, peeled and diced |
1 -1 1/2 cup white onion, chopped |
2 garlic cloves, smashed |
1 bay leaf |
1 tablespoon salt |
1/2 teaspoon pepper |
6 cups hot water |
Directions:
1. Layer ingredients in order listed above. Do not stir
2. Cover and cook until peas are soft High: 4-5 hours or Low: 8-10 hours
3. Remove bay leaf and garlic (if it has held together) before serving.
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