Thai Twist Slow Cooker Vegetarian Split Pea Soup Recipes

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VEGETARIAN SLOW COOKER SPLIT PEA SOUP



Vegetarian Slow Cooker Split Pea Soup image

Got this recipe online a couple years ago. I've tweaked it a little bit and will probably continue to experiment by throwing other vegetables in. It's a great soup for a cold day when I know I won't have time to cook dinner. I usually make a batch and freeze what we don't eat. It tastes the same when reheated after the freezer, but the texture does change slightly. Lasts a few days in the fridge as well.

Provided by whifflellama

Categories     Onions

Time 4h10m

Yield 8 cups, 6-8 serving(s)

Number Of Ingredients 8

16 ounces split peas
4 medium carrots, peeled and diced
1 -1 1/2 cup white onion, chopped
2 garlic cloves, smashed
1 bay leaf
1 tablespoon salt
1/2 teaspoon pepper
6 cups hot water

Steps:

  • Layer ingredients in order listed above. Do not stir
  • Cover and cook until peas are soft High: 4-5 hours or Low: 8-10 hours
  • Remove bay leaf and garlic (if it has held together) before serving.

THAI TWIST SLOW COOKER VEGETARIAN SPLIT PEA SOUP



Thai Twist Slow Cooker Vegetarian Split Pea Soup image

Some days you just need a slow cooker meal...! Love soups and was looking for something a little different. If you have an open jar or packet of thai curry paste in your fridge, and you like the flavour of it, this is another way to enjoy it. Most of the items are pantry staples, which is how this came to be, and it's fairly low calorie/low fat. I made it to fit a small crock pot (2.5 Q I think)....yields enough for 2 good sized portions. If you use a larger crock pot you would probably have to double the recipe. Some flat bread on the side makes it a meal.

Provided by magpie diner

Categories     Easy

Time 4h15m

Yield 3 1/2 cups, 2-3 serving(s)

Number Of Ingredients 16

1/2 onion, diced
1 stalk celery, diced
1 carrot, diced
1/2 cup split peas, green, dried
1/4 cup pearl barley
1/4 cup red lentil, dried
2 teaspoons Braggs liquid aminos
1 teaspoon garlic, minced, use fresh or garlic powder, it won't matter much
2 teaspoons Thai curry paste
2 cups vegetable stock, or use 1 bouillon cube or equivelant stock powder
1 cup water
1 teaspoon vinegar
1 teaspoon dried fenugreek leaves
1 bay leaf
2 fresh lime leaves, dried
1/4 cup light coconut milk

Steps:

  • Add the items to your slow cooker and stir.
  • In the small cooker it only took 4 hours on high, which could easily be stretched out to 8 hours on low. Keep an eye on the water content -- it may need more water or broth added depending on your cooker.

Nutrition Facts : Calories 368.2, Fat 1.5, SaturatedFat 0.3, Sodium 51.9, Carbohydrate 70.1, Fiber 20.6, Sugar 7.1, Protein 21.3

VEGGIE-PACKED ONE-POT SPLIT PEA SOUP RECIPE BY TASTY



Veggie-Packed One-Pot Split Pea Soup Recipe by Tasty image

Here's what you need: sourdough loaf, olive oil, onions, carrots, celery, garlic, split peas, dried thyme, salt, pepper, turmeric, red pepper flakes, potatoes, vegetable stock, bay leaves

Provided by Merle O'Neal

Categories     Lunch

Time 1h10m

Yield 12 servings

Number Of Ingredients 15

1 sourdough loaf
2 tablespoons olive oil
2 onions, chopped
2 carrots, chopped
3 stalks celery, chopped
3 cloves garlic, minced
2 ½ cups split peas
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
1 teaspoon turmeric
½ teaspoon red pepper flakes
3 potatoes, cubed
8 cups vegetable stock
2 bay leaves

Steps:

  • On a cutting board, place the loaf of bread on its side and slice off the top portion. Using a small knife, cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the roll. Save this for dipping later on or use for bread crumbs.
  • In a large soup pot, combine the olive oil, onions, carrots, and celery, and cook 5 minutes over medium heat until onions are translucent.
  • Add the garlic and cook 2 minutes.
  • Add the split peas, thyme, salt, pepper, tumeric, and red pepper flakes, and stir until well combined.
  • Add the vegetable stock and bay leaves, cover with a lid and cook for 40 minutes.
  • Add potatoes, then cover and cook 20 more minutes.
  • Remove bay leaves and serve soup in your bread bowl.
  • Enjoy!

Nutrition Facts : Calories 748 calories, Carbohydrate 72 grams, Fat 43 grams, Fiber 8 grams, Protein 10 grams, Sugar 15 grams

SLOW COOKER SPLIT PEA SOUP WITH HORSERADISH CREAM



Slow Cooker Split Pea Soup With Horseradish Cream image

Yellow or green split peas are consumed around the world because they are cheap, nonperishable and highly nutritious. Preparing them in a slow cooker makes for an affordable, delicious meal-in-a-bowl that requires nothing more than combining all of the ingredients, then simmering for several hours. Don't skip the horseradish cream swirled in at the end; it is the work of just a few minutes, and it makes this humble dish feel special. To make the soup vegetarian, use water instead of chicken stock, increase the smoked paprika to 1 teaspoon, omit the ham, and stir in a spoonful of white or yellow miso paste at the end, which will add savoriness. (You can also prepare this in a pressure cooker.)

Provided by Sarah DiGregorio

Categories     dinner, lunch, soups and stews, main course, side dish

Time 8h

Yield 6 to 8 servings

Number Of Ingredients 18

3 tablespoons olive oil
1 yellow or red onion, minced
3 celery stalks, thinly sliced
1 large carrot, chopped
5 large garlic cloves, smashed and chopped
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
2 fresh thyme sprigs, leaves removed, or 1/2 teaspoon dried thyme
2 fresh or dried bay leaves
Kosher salt and black pepper
1 smoked ham hock (about 1 pound)
1 pound green or yellow split peas
5 1/4 cups chicken stock (or water)
1/4 cup dry white wine or vermouth (see Tip)
1/2 lemon, juiced (about 1 tablespoon)
1 cup sour cream
2 tablespoons jarred, drained horseradish
1 teaspoon Dijon mustard

Steps:

  • In a 6- to 8-quart slow cooker, combine the oil, onion, celery, carrot, garlic, smoked paprika, garlic powder, thyme, bay leaves, 2 teaspoons salt and a few generous grinds of pepper. Add the ham hock, split peas, stock and wine, and cook on low until the peas are tender, 8 to 10 hours.
  • Discard the bay leaves. Transfer the ham hock to a bowl. Using two forks, pull the meat from the ham hock, discard the bone and return the meat to the pot. Stir in the lemon juice, then taste the soup, adding more salt and pepper if necessary. The soup will thicken as it sits; if it is too thick for your taste, stir in a bit of warm broth or water.
  • Combine the sour cream, horseradish and mustard in a small bowl and season with salt and pepper. Serve the soup with the horseradish cream for topping.

SLOW-COOKER SPLIT PEA SOUP



Slow-Cooker Split Pea Soup image

When I have leftover ham in the fridge, I always like to make this split pea soup. Just throw the ingredients in the slow cooker, turn it on, and dinner is done. -Pamela Chambers, West Columbia, South Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 9

1 package (16 ounces) dried green split peas, rinsed
2 cups cubed fully cooked ham
1 large onion, chopped
1 cup julienned or chopped carrots
3 garlic cloves, minced
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1 carton (32 ounces) reduced-sodium chicken broth
2 cups water

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.

Nutrition Facts : Calories 260 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 728mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 15g fiber), Protein 23g protein. Diabetic Exchanges

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