My sister Ruth and her husband Chad just brought their new baby, Margot June, home from the hospital. I told her I would stop by today to see the baby and bring them over some pea soup. Ruth is a vegetarian so I skipped the ham. This version was great with the added spices to flavor it up.
Slow Cooker Vegetarian Pea Soup
- 2 cups green split peas, rinsed
- 8 cups water
- 3 vegetarian bullion cubes
- 2 potatoes, chopped
- 2 carrots, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp dry mustard
- 1 tsp cumin
- 1 tsp sage
- 1 tsp thyme
- 3 bay leaves
- salt and pepper to taste
Combine all ingredients in a crock pot or slow cooker. Cover and cook on low for at least 4 hours, or until peas are soft. Remove bay leaves before serving.
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Vegetarian Pea Soup
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| Baby Margot |
