Slow Cooker Vegan Split Pea Soup
It's soothing. It's nourishing. This healthy vegan split pea soup is a one-pot, hands-off meal perfect for winter.
Servings: 8 Servings
Calories: 203kcal
Ingredients
- 2 cups Bob's Red Mill Split Peas
- 1 cup chopped carrots about 2 - 3
- 1 large shallot diced
- 1/4 cup quinoa
- 4 cups vegetable broth
- 4 cups mushroom broth optional, just use all vegetable if you don't have this
- 2 teaspoons Italian herbs
- Salt & pepper to taste
- Red pepper flakes optional
Instructions
- Add all ingredients into a slow cooker in the order listed and stir to combine.
- Cook on high for 4 - 6 hours or on low for 6 - 8.
- Serve with a slice of toasted bread or your favorite salad.
Notes
If you don't have time to cook this in your slow cooker, simply saute the vegetables until soft then add peas, broth and spices, bring to a boil then reduce to simmer for 30 - 40 minutes until the peas are starting to break down and are soft.
Nutrition
Serving: 1g | Calories: 203kcal | Carbohydrates: 37g | Protein: 13g | Sodium: 205mg | Potassium: 580mg | Fiber: 13g | Sugar: 5g | Vitamin A: 3005IU | Vitamin C: 2.1mg | Calcium: 43mg | Iron: 2.7mg