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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 8 |
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âI adapted this recipe from several I found online,â says Corrie Gamache of Palmyra, Virginia. âWhen I was a vegetarian for health reasons, it was a favorite. Even my meat loving husband asked for seconds!â Ingredients:
1 package (16 ounces) dried green split peas, rinsed |
1 medium leek (white portion only), chopped |
3 celery ribs, chopped |
1 medium potato, peeled and chopped |
2 medium carrots, chopped |
1 garlic clove, minced |
1/4 cup minced fresh parsley |
4 cans (14-1/2 ounces each) vegetable broth |
1-1/2 teaspoons ground mustard |
1/2 teaspoon pepper |
1/2 teaspoon dried oregano |
1 bay leaf |
Directions:
1. In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 7-8 hours or until peas are tender. Discard bay leaf. Yield: 8 servings (2 quarts).
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