I’ve been wanting to make Split Pea Soup for a while. And not wanting any ham in it, I turned to my good friend google. I don’t know why I was surprised to see that 101 Cookbooks as one of the first hits. But I knew it would be good, so I pretty much ignored everything.
But I wanted crockpot split pea soup. So I went to A Year Of Slow Cooking, since I was pretty sure that there would be a split pea soup recipe there. The only problem was that I liked both recipes. So I decided to merge the two, and the result is below!
Vegetarian Split Pea Soup
Adapted from 101 Cookbooks and A Year Of Slow Cooking
- 1 onion, chopped
- 2 small carrots, chopped
- 1 16-oz package of green split peas
- 1 teaspoon salt (sea salt is what I used, but use whatever you have on hand)
- 1/2 teaspoon pepper
- 4 cups of vegetable broth
- 1 cup water
- juice of 1/2 lemon to 1 lemon
- a few pinches smoked paprika (optional)
- olive oil (optional)
- Add peas, vegetables, broth and water to crock-pot. Then add the salt and pepper.
- Cover and cook on high for 5-6 hours or low for 8-10 hours.
- If desired, set half of the soup aside, and blend. Add blended soup back to crock-pot.
- Add lemon juice, and salt to taste. If soup needs to be thinned out, add a little water or stock at a time, until it reaches the right consistency.
- Serve each bowl with a little paprika and olive oil on top.