Mmm Mmm yummy in my tummy!

At least once a week I break out my crockpot for something special. This past week I decided to go with an old tried and true favorite – Split Pea Soup! My great-aunt used to make this all the time when I was younger and I loved it even then. Now I make it vegetarian style, but it’s still just as delicious!


While dinner was finishing up, my husband came home from work and was particularly excited. When I asked him what was up he said:

“I caught a whiff of the most delicious food about a block away and I said to myself “I hope that’s our house, I hope that’s our house, I hope that’s our house” the rest of the way home. Then I opened the front door. You are the best!”

Not too shabby for putting a few ingredients in the crock-pot and calling it a day! Whenever we have soup, we like to pair it with cornbread and sometimes a salad. This time, the hearty split pea soup and cornbread was just enough!

Vegetarian Spilt Pea Soup (in the Crock Pot!)
16 oz. of dried green split peas, rinsed
2 cups chopped carrots
1 cup chopped celery
1 medium chopped onion
2 – 3 cloves of garlic, minced
1-2 TBSP of vegetable bullion
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh ground pepper
6 cups of warm/hot water


Layer ingredients in the crock pot in the order above. Pour in water last, allowing water to blend ingredients/spices. Do not stir ingredients together. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft. Soup is usually already mooched (and we like it a little chunkier), but if you like a soupier consistency, you can take a hand blender and blend together or blend in batches in your upright blender.

We use Bob’s Red Mill Gluten-Free Cornbread.

Enjoy!! 🙂

♥ xo


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