Ingredients7 cup veggie broth
2 cup dried green split peas
1 1/2 cup frozen peas
1 large carrot, sliced
1 parsnip, sliced
1/2 turnip, cubed (may substitute with russet potato or rice)
1 1/2 cup mushrooms, sliced
1 medium onion
2 cloves garlic
1/4 cup nutritional yeast
2 bay leaves
fresh chopped parsley
spices like thyme, rosemary, mustard powder, dash of cayenne
salt and pepper
InstructionsSautée the onion and garlic just until they soften and release their natural flavors.
Then put them in the crock pot along with all of the other ingredients except for the frozen peas, give it a stir, and place the lid on it. Turn on high and let cook for 4 hours.
Lift the lid to release the flavorful aroma, and give it another stir. The peas should be broken down by now and have the texture of mush, but not too thick yet.
Add the frozen peas and turn pot to low for another 2 hours.
If the soup becomes too thick, simply add a bit of water or veggie broth.
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