Description
Looking for a hot dinner to be ready when you get home or something other than cholent to put in the crockpot for Shabbat? This split pea soup is easy, flavorful, plant-based protein, vegan and gluten-free.
Ingredients
Scale
- 1 bag split peas (yellow or green), rinsed and picked over
- 1 quart low sodium vegetable broth
- 1 quart water
- 2 bay leaves
- 3 stalks celery, diced
- 2 carrots, peeled and diced
- 1 large potato, peeled & diced
- 1 large onion, diced (or 4 Dorot sauteed onion cubes)
- 2 Tablespoons minced garlic
- Optional: 1 piece kombu to increase legume digestion
- Spices: Go to town on spices of your choice, such as
- dried thyme
- no-salt seasoning such as Simply Organic Spice Right All-purpose Salt-free seasoning blend (http://amzn.to/2qD5Iyg)
- dried basil
- minced or dried ginger
- garlic powder
- onion powder
Instructions
- Add all ingredients to your slow cooker/crock pot.
- Turn on high for approximately 4-6 hours.
- Remove Kombu and bay leaves.
- Use an immersion blender to blend the soup, but leave a little texture to it.
- Turn to low and leave the soup to cook until you are ready to eat.
- If you are making it for Shabbat day, cook it on low overnight and don’t worry about blending it before serving.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Slow Cooker Split Pea Soup
- Cuisine: American, Vegan, Gluten-Free, Plant-Based