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home > recipes > soups > crock pot split pea vegetable soup
1 lb pkg dried split green peas 9 cups water, or chicken ,beef or vegetable broth 1 med onion chopped 2 carrots chopped 6 baby Portabella mushrooms sliced 1 cup fennel chopped 1 stalk celery chopped 1 leek chopped 1 large red ripe tomato chopped 1 lg green bell pepper chopped 3 cloves garlic chopped 1 bay leaf Coarse salt, fresh grated black pepper to taste Optional: other seasonings as desired: thyme, dill or tarragon etc. Cooler weather coming and so I made this with many leftover vegetables . Place peas and vegetables in crock-pot and cover with liquid of choice. Cook high 6 to 8 hours or low 8 to 10 hours or until split peas are soft and vegetable tender. Remove bay leaf, puree carefully with hand blender. Season with salt and fresh black grated pepper to taste. Best flavor the following day and soup with thicken more when chilled. Yield: 10 to 12 servings, Freezes well

Crock Pot Split Pea Vegetable Soup


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list all recipes for SOUPS (322)
list all recipes by BUTTERFLYDOG (1134)


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keyword: crock
keyword: split
keyword: vegetable
recipes for soups
recipes by butterflydog
Email Address:
(posted September 19, 2007)

1 lb pkg dried
split green peas
9 cups water, or
chicken ,beef or vegetable broth
1 med
onion chopped
2 carrots chopped
6 baby Portabella mushrooms sliced
1 cup
fennel chopped
1 stalk
celery chopped
1
leek chopped
1 large red
ripe tomato chopped
1 lg
green bell pepper chopped
3 cloves
garlic chopped
1
bay leaf
Coarse salt, fresh grated black pepper to taste
Optional: other seasonings as desired:
thyme, dill or tarragon etc.

Cooler weather coming and so I made this with many leftover vegetables .

Place peas and vegetables in crock-
pot and cover with liquid of choice. Cook high 6 to 8 hours or low 8 to 10 hours or until split peas are soft and vegetable tender. Remove bay leaf, puree carefully with hand blender. Season with salt and fresh black grated pepper to taste. Best flavor the following day and soup with thicken more when chilled.

Yield: 10 to 12 servings, Freezes well


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