Ingredients for Split Pea And Parsnip Soup Crock Pot
- Olive Oil
- Yellow Onion
- 2 large parsnips, peeled and chopped into 1-inch pieces (or 2 cups carrots, chopped)
- Dried Split Peas
- 1 teaspoon dried thyme
- Bay Leaf
- Vegetable Stock
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
- 1 teaspoon liquid smoke (or 1 ham bone)
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How to Make Split Pea And Parsnip Soup Crock Pot
- Rinse 1 cup dried split green peas thoroughly.
- Peel and chop 2 large parsnips (or 2 cups carrots) into 1-inch pieces.
- In your Crock-Pot, combine the rinsed split peas, chopped parsnips (or carrots), 6 cups vegetable broth, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon liquid smoke (or a ham bone).
- Stir well to combine.
- Cook on low for 6-8 hours, or until the split peas are tender. Stir halfway through to prevent the peas from settling at the bottom.
- Once cooked, carefully remove any ham bone (if used) and discard.
- Using an immersion blender (or carefully transferring to a regular blender), puree the soup until it reaches your desired consistency.
- Taste and adjust seasoning as needed. Add more salt, pepper, or liquid smoke to your liking.
- Serve hot and enjoy! Garnish with fresh parsley or a dollop of plain yogurt (optional).
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
40g
Fat
3g
Carbs
23g
