Vegetarian Slow-Cooker Pea Soup


2 pounds dried split peas
6 inches strip of kombu
1 medium onion, diced
3 cloves garlic, minced
1 celery rib, sliced
1 medium carrot, sliced
1 medium potato, diced
3 bay leaves
dash of cayenne pepper
dash of black pepper
dash of paprika
1 tablespoon vegetable base
1 tablespoon barley miso


Sort, rinse, and drain the dried peas.
Place kombu in bottom of 5-quart slow-cooker. Add peas and all other ingredients except for vegetable base and miso. Add water until ingredients are just covered.
With slow-cooker on high setting, begin to cook the soup mixture. Cook for 3-5 hours; cooking time will vary with different slow-cookers.
After soup has cooked for 1 hour, combine vegetable base with a small amount of soup in small cup. Add this base mixture back to soup in slow cooker. Stir thoroghly and continue to cook until ingredients are smooth and creamy.
When soup is finished cooking, turn cooker to warm setting and add miso in the same way you added the vegetable base. Stir with a wire whisk to combine, and serve.



My mom originated this recipe, and advised me to add extra seasoning, then add a little more! You may vary the seasonings, or add onion powder or garlic powder to suit your taste. This soup is delicious garnished with paprika or a dollop of sour cream.


4 servings


Saturday, August 14, 2010 - 7:25pm


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