Vegetarian Slow-Cooker Pea Soup
By: Judith C Evans
Published: Saturday, August 14, 2010 - 7:25pm

Ingredients




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

Preparation

1 Sort, rinse, and drain the dried peas. 2 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. 3 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. 4 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. 5 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.

About


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.