Crockpot Split Pea Soup

Vegetarian Split Pea Soup

From Light & Tasty


“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!”
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
SERVINGS
8
CATEGORY
Low Fat
METHOD
Slow Cooker
PREP
15 min.
COOK
420 min.
TOTAL
435 min.
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 before serving. Yield: 8 servings (2 quarts).

NUTRITIONAL INFO
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.