Crockpot Hearty Split Pea Soup - Vegetarian
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
16 |
ounces |
split peas |
|
1 |
pound |
Yukon Gold potatoes -- diced |
|
1 |
cup |
celery -- sliced |
|
1 |
cup |
carrot slices |
|
2 |
cloves |
garlic -- minced fine |
|
1 |
small |
Vidalia onion -- minced |
|
5 |
cups |
low sodium vegetable broth |
|
1 |
cup |
sweet sherry |
|
1 |
teaspoon |
seasoned salt |
|
1/2 |
teaspoon |
seasoned pepper |
|
1 |
teaspoon |
allspice |
|
1 |
teaspoon |
dried basil |
|
1 |
teaspoon |
dried thyme |
|
1 |
teaspoon |
dried marjoram |
|
1 |
tablespoon |
low sodium soy sauce |
| Put the peas in the bottom of the crockpot. Add potatoes, carrots, celery, onion, and garlic in that order. Sprinkle the salt, pepper, allspice, basil, thyme, and marjoram evenly over vegetables. Add soy sauce. Pour sherry and three cups of the vegetable broth. Cover. Cook on LOW for five hours or cook on HIGH for two hours. Add remaining two cups of vegetable broth and stir to combine. Cook on LOW for an additional three to five hours or HIGH for an additional one to two hours. Makes 10 servings. |
| Per Serving: 264 Calories; 1g Fat (2.3% calories from fat); 18g Protein; 41g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 484mg Sodium. Exchanges: 2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. |