Split Pea Soup

2 cups green split peas
8 cups water
3 vegetarian bouillon cubes 2 potatoes, chopped
2 ribs celery, chopped
2 carrots, sliced
1 onion, diced
2 cloves garlic, minced
1 tsp dry mustard
1 tsp cumin
1 tsp sage
1 tsp thyme
3 bay leaves
salt and pepper to taste

Combine all ingredients in a crock pot or slow cooker. Cover and cook on low for at least 4 hours, or until peas are soft.

Remove bay leaves before serving.

I use two cubes of this Rapunzel Bouillon.

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