The ham bone-derived traditional smokey taste in this split pea soup is replaced by smoked paprika. This vegan version is creamy, soothing, and super simple to make. It is also packed with tasty vegetables. Simply prepare the ingredients the night before, put them in the slow cooker in the morning, and come home for supper to a lovely, fragrant meal!
Serving Size: make 9 cups
Prep time: 30 mins
Cook time: 7 hours
1 cup chopped carrots
1 cup chopped onion
1/2 cup chopped celery
11/2 tsp smoked paprika
32-oz. container low-sodium vegetable broth
16 oz. dry green split peas
1 medium fennel bulb
1/2 tsp red pepper flakes
1 tbsp red wine vinegar
Sea salt, to taste
Freshly ground black pepper, to taste
1- In a 5- to 6-quart slow cooker combine vegetable broth and 3 cups of water. Add carrots, celery, dry peas, fennel bulb , onions and pepper flakes and mix well.
2- Cover and cook on low 6 to 7 hours (or high 3 to 4 hours). Stir in vinegar. Season with salt and black pepper.
Look for the FIBRE!
We only eat 10-18grams/day of fibre in a western diet.
Health starts at >40grams/day. Increase your daily intake slowly and make sure to drink 8 cups of water a day.
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