Easy Crock Pot Pea Soup Recipe Recipe For Zucchini

SLOW COOKER ZUCCHINI SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix celery into cooked sausage; cook and stir until celery is softened, about 10 minutes.
• Combine sausage mixture, zucchini, tomatoes, bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil, and garlic powder in a slow cooker.
• Cook on Low for 4 to 6 hours. Garnish each serving with 1 tablespoon Parmesan cheese.

SLOW-COOKER SPLIT PEA SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

SPLIT PEA AND ZUCCHINI SOUP

Steps:

• Place the split peas in a bowl, cover with cold water and leave to soak for several hours or overnight. Drain, rinse in cold water and drain again.
• Heat the oil in a saucepan. Add the onion, cover and cook until soft.
• Reserve a handful of the diced zucchini and add the rest to the pan.
• Cook, stirring constantly for 2-3 minutes. Add the split peas to the pan.
• Add the stock and turmeric to the pan and bring to a boil.
• Reduce heat and simmer for 30-40 minutes, or until the split peas are tender.
• Season with salt and pepper to taste.
• When the soup is almost ready, bring a saucepan of water to a boil, add the reserved zucchini and cook for 1 minute. Drain.
• Serve soup garnished with the boiled zucchini.

SPLIT PEA AND ZUCCHINI SOUP

Steps:

• Soak the split pea overnight in cold water, or at least 6 hours.
• Cook the onion in the oil until soft. Add the zucchini to the pan stirring for 2-3 minutes.
• Add the water, split pea, veg bouillon, tumeric, salt and pepper and bring to a boil. Reduce the heat, then cover and simmer for 30-40 minutes, or until the split peas are tender.

EASY ZUCCHINI SOUP

Steps:

• Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.

SLOW-COOKER SPLIT PEA SOUP

Steps:

• Mix all ingredients except ham in 4- to 5-quart slow cooker. Add ham.
• Cover and cook on Low heat setting 8 to 10 hours or until peas are tender.
• Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham into soup. Stir well before serving.