SPLIT PEA, EASY SLOW COOKER SOUP (VEGAN)

By seamline

NUTRITION INFORMATION
Serving size: ¼ of recipe Calories: 238 Fat: 0.9 g Saturated fat: 0 g Unsaturated fat: 0.9 g Trans fat: 0 g Carbohydrates: 43.3 g Sugar: 7.5 g Sodium: 531 mg Fiber: 17.6 g Protein: 16 g Cholesterol: 0 mg

Ingredients

• 1 1/4 c. dried split peas, rinsed
• 1/2 small yellow onion (about 1/2 cup)
• 1 c. celery, chopped
• 2 carrots, chopped
• 2 garlic cloves, chopped
• 2 t. dried basil
• 1/2 t. dried rosemary
• 1 bay leaf
• 1 t. sea salt
• 1/2 t. black pepper
• 4 c. water
• 2 T. fresh parsley, chopped

Details

Servings 4
Preparation time 10mins
Cooking time 610mins
Adapted from oatmealwithafork.com

Preparation

Step 1

1. Layer the ingredients in the order listed (split peas on the bottom, topped with onion, celery, etc.); reserve the parsley.

2. Cook the soup on high for 5-6 hours or low for 9-10 hours.

3. If at the end of this time the soup is not thickened to your liking, remove the lid and turn the dial to 'high' until it reduces to suit your taste.

4. Garnish with parsley, ladle into bowls, and enjoy!

NOTES

I like my soup pretty thick, so I remove the lid at the end and let it cook for an extra 30 minutes or so.
Weight Watchers points (new system): 5