Vegan Split Pea Soup with Carrots

Split peas are a great pantry staple, and packed with good protein and vitamins. This soup is creamy and so delicious, and so easy with less than 10 ingredients and minimal prep time. This slow cooker method will have your meal ready when you come home from being out all day to a warm comforting bowl of pea soup.

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Yield: 10 servings

Ingredients:

1 bag, 16 ounces of split peas

2 carrots

1/2 small white or yellow onion

1 tbsp. garlic powder

2 tsp. of salt and pepper, or to taste

8 cups water, or vegetable broth.

* I used 8 cups of water in my recipe and it turned out a little thin. While it cooled overnight, the next day when I had it, it turned out thicker. If you like a really thick pea soup use less water, and if it turns out too think, just add more water.

Preparation:

Pick through beans and discard any bad ones.

Soak the split peas 24 hours or overnight. Drain, rinse, and drain again.

Wash the carrots and onion. Peel them and dice, then place in a crock pot with the split peas.

Add in spices and water and stir. Cover and cook on high 3-4 hours or on low for 6-8. Use an immersion blender or blender to make it creamy and smooth and enjoy!

Let me know what you think in the comments below! You can also connect with me on Twitter, Instagram, and Pinterest under @noshchefjulie 

 

 

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