Slow Cooker Vegetarian
Split Pea and Parsnip Soup
Sliced Melon
Ingredients
- 2 parsnips, peeled and diced
- 2 carrots, diced
- 1 onion, diced
- 4 cloves garlic, minced
- 1 Tbsp olive oil
- 1 (16-oz) bag dried green split peas
- 1½ tsp dried thyme
- 2 bay leaves
- 2 (32-oz) cartons low-sodium vegetable broth
Instructions
- Cook parsnips, carrots, onion, and garlic in hot oil in a large skillet over medium heat 6 to 8 minutes or until tender.
- Transfer to a 4- to 6-quart slow cooker.
- Add peas, thyme, bay leaves, and broth.
- Cover and cook on LOW 8 to 10 hours or until peas are tender.
- Let cool 20 minutes; discard bay leaves.
- Puree soup using an immersion blender or in batches in a blender.
Side Dish Ingredients
- 1 cantaloupe, sliced
Side Dish Instructions
- Serve soup with sliced melon.
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