I am positively in love with my crock pot. I seriously do not think I could live without it. Because I work full-time, I find it incredibly helpful to have dinner cooking away for me all day while I am at school. Plus, there’s nothing better than walking into a house that smells delicious after a long hard day at work, am I right?
This split pea soup is a modified version of a recipe I found at The Adventures of An Orthodox Mom, and it is amazing. Even if you don’t think that you like peas, you need to try this soup. All three of my children ate it up without complaint and asked for more–and you know that’s a victory!
Vegan Split Pea Soup
1 large onion, chopped
2 cloves of garlic, finely chopped
1 tsp dried or fresh oregano
1 tsp salt
3 carrots, sliced
2 stalks of celery, sliced
3 medium potatoes
1 pound of dried split peas, rinsed well
8 cups of water (plus more to taste when serving)
1 bay leaf
- Saute onion and garlic in olive oil.
- Combine all ingredients and cook in crock pot on LOW for 8-10 hours.
- If soup is thicker than you would like, add some water to thin it before serving.
- Use an immersion blender or a potato masher to loosely puree.
Serve with thick slices of crusty bread.
This recipe also freezes well. To freeze, simply spoon cooled soup into a freezer safe container or Ziploc bag. When you are ready to serve, let it thaw overnight. Then cook in a large pot until hot. Add water as needed to thin. Soup will last for six months in the freezer.
This is one comfort food you will keep coming back to! Enjoy!