Split Pea Soup (Crockpot)

ellie_'s Note:

Recipe source: The Healthy Slow Cooker

• Total Time: 10 hrs 30 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 9 hrs

Ingredients:

Servings: 8

For soup

• 2 cups yellow split peas
• 1 tablespoon olive oil
• 2 onions, chopped
• 4 stalks celery, diced
• 4 carrots, peeled and diced
• 4 garlic cloves, minced
• 1 teaspoon oregano, dried
• 1/2 teaspoon cracked peppercorn
• 6 cups vegetable broth
• salt

For Persillade

• 1 cup parsley, chopped
• 4 garlic cloves, minced
• 4 teaspoons red wine vinegar

Directions:

1. In a large pot combine split peas with 8 cups of water. Bring to a boil over medium high heat and boil for 3 minutes. Turn off heat and set aside for 1 hour. Drain and rinse. Set aside.
2. In a skillet over medium heat heat the oil and then add the vegetables (onions - carrots), cooking for 6-10 minutes or until vegetables are softened. Add garlic, oregano and pepper and cook for another minute, stirring. Transfer to crockpot.
3. Stir in reserved split peas and broth.
4. Cover and cook on low for 8-10 hours (or on high for 4-5 hours) or until peas are tender. Add salt if needed.
5. Puree with and immersion blender if desired.
6. To make the optional persillade: in a small bowl combine persillade ingredients (or use a mini chopper). Set aside at room temperature for 30 minutes.
7. To serve ladle soup into individual bowls and garnish with the persillade.

Reviews

[Tea Jenny]

This is a very nice soup, perfect for the freezing cold weather we are having at the moment. Mine turned out very thick but that was fine, I like a nice thick soup. I made it to the recipe with no changes apart from the parsillade I didn't use it, but I will next time, I think it would have made a nice addition to the soup but I had no parsley and my garden is covered in snow but next time I will make it, I like that you boiled the split peas for a bit and left to soak it helps a lot to soften them. A soup I will make again. Thanks for posting. Made for January warm up 2011

[smellyvegetarian]

This was very tasty, and so convenient in the crock pot! I prepared the peas a day ahead and just refrigerated them, and the rest came together in a snap the next day. I did sub some green beans for one of the carrots because I needed to use them up, and I added an extra 2 c water because I wanted a more soupy consistency. DH and DS preferred theirs unblended, so I used a small immersion blender to puree my own serving. I really think the flavors blend better that way. We skipped the persillade (I don't care for parsley), but DH liked crumbled bacon on top of his. DS and I liked it as-is, and I know we will enjoy the leftovers as well! Made for Veg Swap 27.

[free-free]

very good... hearty, tasty and so easy~PEA-sy!! ;) -after it cooled a bit I pureed about 1/2 of it in my blender and added it back to pot batch so I had some creamed -some chunks...love that it is vegan...made for "I Recommend..." ( I find the best recipes playing that game!!)

{{{edit to add- LOVED the persillade- love using the parsly from the garden different ways while heading into the almost winter here In NJ}}}- thanks for 2 great recipe shares in one!!!