Vegetarian Slow-Cooker Pea Soup
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.
Tools
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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.
Yield:
4 servings
Added:
Saturday, August 14, 2010 - 7:25pm
