Ingredients
- 2 1/2 cups dry split peas
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, chopped
- 3 medium stalks of celery, chopped
- 2 medium red potatoes, diced
- 5 cups vegetable broth
- 1 cup water
- 2 bay leaves
- 2 tsp. dried parsley
- 1 tsp. thyme
- 1 tsp. salt
- 1 tsp. pepper
Servings:
Units:
Instructions
- Toss all ingredients in the crock pot on low for 6-7 hours, or until peas and vegetables are tender.
- Add additional water if the soup is too thick.
- Remove the bay leaves and serve warm.
Recipe Notes
Adapted from mommyrunfast.com
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