Recipe for Week #2 (Vegetarian Version)

Vegetarian Split Pea Soup for the Crockpot

Ingredients

1 package (16 oz.) dried split peas

1 small onion, chopped

3 ribs of celery, chopped

3 carrots, chopped

1 large potato, peeled & chopped

2 garlic cloves, minced

3 cups of hot water

32 ounces of vegetable broth

2 bay leaves

¼ cup chopped parsley

1 tsp. dried thyme

1 tsp. dried oregano

½ tsp. salt

½ tsp. pepper

2-3 drops of “Liquid Smoke” for flavoring (optional)

Chopped parsley for garnish (optional)

 

Instructions

Combine all of the ingredients in the Crock Pot and stir them together.

Put the lid on.  Cook on Low all day (approximately 8 hours).

Check to see that the peas are soft.  Remove the bay leaves after cooking.

If you like the soup to be thick, go ahead and serve as it is. 

Or, if you like split pea soup to have a smooth consistency, puree it with a food processor or hand mixer before serving.

Serve in individual bowls and garnish with chopped parsley, if desired.