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    You are in: Home / Recipes / Vegetarian Slow Cooker Split Pea Soup Recipe
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    Vegetarian Slow Cooker Split Pea Soup

    Vegetarian Slow Cooker Split Pea Soup. Photo by *Parsley*

    1/1 Photo of Vegetarian Slow Cooker Split Pea Soup

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 10 mins

    10 mins

    4 hrs

    whifflellama's Note:

    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.

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    Ingredients:

    Serves: 6-8

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Layer ingredients in order listed above. Do not stir
    2. 2
      Cover and cook until peas are soft High: 4-5 hours or Low: 8-10 hours
    3. 3
      Remove bay leaf and garlic (if it has held together) before serving.

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    Ratings & Reviews:

    • on March 18, 2013

      55

      The 1st time I made this soup I only had 1/2 an onion and no bay leaf - it was good but not great as was a little bland. Easily remedied with red pepper flakes, tomatoes, & nutritional yeast though! :) This time, I cooked *almost* exactly per recipe- used one huge yellow onion and the bay leaf - amazing the flavor difference. Much sweeter and tastier. I also used white pepper instead of black and a BIG dash of cayenne. Love how easy and yummy this soup is! Can't beat the fiber & protein for the calories either. I like the thick consistency but could imagine adding more water to make an even bigger batch without losing much if any of the flavor. This time and last I put in Tupperware and stored in the freezer. Was ez to nuke from frozen and tasted just great (just needs to be stirred). The first time I did the low and long, the 2nd the short and hot - the short and hot made for a chunkier soup (some of the carrots and just a little bit of the onion stayed 'in tact' whereas slow and long they pretty much dissolved into the soup- either way works for me so personal preference I guess) . And I still like putting red pepper and nutritional yeast on it but now it doesn't *need* it! Enjoy!

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    • on December 05, 2012

      55

      I looked up this recipe a few days ago and made it tonight. It's perfect! I just added Hungarian paprika, Mrs. Dash, and a pinch of Adobo seasoning and its absolutely perfect! It's a great addition to my winter soup book!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 03, 2014

      55

      Delicious soup! Had to tweak my seasonings a bit though, and I ended up adding some cooked barley to it because it turned out rather thin for my taste... But I love the ease of throwing it in the crock and supper is ready when we get home!

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

    Read All Reviews (14)

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    Nutritional Facts for Vegetarian Slow Cooker Split Pea Soup

    Serving Size: 1 (288 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 287.1
     
    Calories from Fat 9
    16%
    Total Fat 1.0 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1210.5 mg
    50%
    Total Carbohydrate 52.4 g
    17%
    Dietary Fiber 20.9 g
    83%
    Sugars 9.1 g
    36%
    Protein 19.3 g
    38%

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