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    You are in: Home / Recipes / Split Pea and Parsnip Soup - Crock-Pot Recipe
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    Split Pea and Parsnip Soup - Crock-Pot

    Split Pea and Parsnip Soup - Crock-Pot. Photo by Bergy

    1/3 Photos of Split Pea and Parsnip Soup - Crock-Pot

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    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 10 mins

    10 mins

    8 hrs

    FLKeysJen's Note:

    The parsnips add a creamy sweetness that complements the flavor of the split peas. If parsnips are unavailable, use carrots instead. Because the peas have a tendency to settle on the bottom of the pot, a quick stir midway through the cooking process is helpful. The Liquid Smoke adds a "bacony" flavor to the soup and is available in most supermarkets. While this is intended to be vegetarian, from Fresh From the Vegetarian Slow Cooker, I also made this with a ham bone instead of the liquid smoke and was delicious.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a large skillet over medium heat, add the onion and parsnips, cover and cook until softened, about five minutes.
    2. 2
      Transfer the vegetables to a 4-6 quart slow cooker and add the peas, thyme, bay leaf and stock. Cover and cook on low for eight hours, stirring once if possible. When it's done, the peas will disappear! (The time may vary, depending on your crock pot - I did three hours on high and one on low.).
    3. 3
      Season with salt and pepper to taste. Stir in the Liquid Smoke, if using, remove and discard the bay leaf, and taste to adjust the seasonings.

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    Ratings & Reviews:

    • on January 31, 2013

      45

      Very good soup -- this makes a lot. I really liked the parsnips in the soup along with the liquid smoke. Thanks for sharing!

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    • on September 01, 2010

      45

      This is pretty good. The liquid smoke is definitely a nice touch. The only thing I did differently was to add white wine to the parsnips as I was sauteing them, and I doubled the recipe to feed a crowd. Thank you for posting this!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 16, 2009

      55

      Lovely snowy weather soup. I made it yesterday and let it cook for 8 hours on low, I had a canned ham that I cubed after the 8 hour cooking time and added to it, then put it in the fridge overnight. Put it into 2 serving size containers to freeze. the recipe made 9 generous lunch size serving. I didn't pre cook the parsnips or onions just put everything into the crock pot and turned it to low. So easy and so good. - We love it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Split Pea and Parsnip Soup - Crock-Pot

    Serving Size: 1 (98 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 428.5
     
    Calories from Fat 42
    97%
    Total Fat 4.7 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 599.7 mg
    24%
    Total Carbohydrate 71.2 g
    23%
    Dietary Fiber 29.5 g
    118%
    Sugars 10.2 g
    40%
    Protein 28.1 g
    56%

    The following items or measurements are not included:

    parsnips

    vegetable stock

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