February 19, 2012
Slow Cooker split pea soup is a satisfying dish that is perfect for stress-free weeknight cooking. Dried split peas are are simmered low and slow with onions, garlic, carrots, and potatoes to create a full flavored soup. This recipe is a vegetarian version of split pea soup. To give the dish the same complexity as a ham hock, kombu (edible kelp) and miso are added (both available online, specialty food stores, and Asian markets). If you are not a vegetarian, go ahead and add the ham hock and bacon as you please. Slow cooker split pea soup is an easy and comforting recipe that is absolutely delicious.
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
Directions:
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 thoroughly 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.
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