Friday, September 28, 2007

Vegetarian Split Pea Soup

Prep: 15 minutes
Cook: 7-8 hours
Yield: 8 servings (2 quarts)

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

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.

Tips and Tricks
I omitted the bay leaf and used 1 TBSP dried parsley in place of fresh. If you don't mind this dish not being entirely meatless, use chicken broth. Allow extra time to cook the soup in case the split peas take extra time to become tender. This was a great dish for my kids. My picky son ate the broth and carrots, while my baby, who is just learning to feed herself, ate pieces of potato and carrot cut into cubes.
Make It Healthier
Use low-sodium broth.
How Kids Can Help
Measure spices. Pour broth into slow cooker. Push buttons on slow cooker.

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

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