Split Pea and Parsnip Soup - Crock-Pot Recipe

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Ingredients:

Serving

1 tbsp olive oil
1 medium yellow onion, chopped
2 large parsnips, peeled and halved lengthwise and cut into thin half moons
1 lb dried split peas , picked over and rinsed
1 tsp dried thyme
1 bay leaf
6 cups vegetable stock
1 tsp salt (or to taste depending on your stock)
fresh ground black pepper
1 tsp liquid smoke (optional)

Directions:

Heat the oil in a large skillet over medium heat, add the onion and parsnips, cover and cook until softened, about five minutes.
Transfer the vegetables to a 4-6 quart slow cooker and add the peas, thyme, bay leaf and stock. Cover and cook on low for eight hours, stirring once if possible. When it's done, the peas will disappear! (The time may vary, depending on your crock pot - I did three hours on high and one on low.).
Season with salt and pepper to taste. Stir in the Liquid Smoke, if using, remove and discard the bay leaf, and taste to adjust the seasonings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	998.58 Kcal (4181 kJ)
Calories from fat	59.68 Kcal
		% Daily Value*
Total Fat	6.63g	10%
Cholesterol	4.54mg	2%
Sodium	38058.65mg	1586%
Potassium	250.43mg	5%
Total Carbs	186.88g	62%
Sugars	0.31g	1%
Dietary Fiber	1.97g	8%
Protein	6.26g	13%
Vitamin C	1.2mg	2%
Iron	1.7mg	10%
Calcium	19.4mg	2%

Amount Per 100 g
Calories	298.21 Kcal (1249 kJ)
Calories from fat	17.82 Kcal
		% Daily Value*
Total Fat	1.98g	10%
Cholesterol	1.35mg	2%
Sodium	11365.43mg	1586%
Potassium	74.79mg	5%
Total Carbs	55.81g	62%
Sugars	0.09g	1%
Dietary Fiber	0.59g	8%
Protein	1.87g	13%
Vitamin C	0.4mg	2%
Iron	0.5mg	10%
Calcium	5.8mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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