homemade split pea soup

Crockpot Split Pea Soup

Serves: 8

-2 cups green split peas (uncooked)
-8 cups low sodium vegetable broth
-2  vegetarian bouillon cubes
-2 ribs celery, chopped
-1 carrot, sliced
-1 onion, diced
-2 cloves garlic, minced
-1 tsp. dry mustard
-1 tsp. cumin
-1 tsp. sage
-1 tsp. thyme
-3 bay leaves
1. Place the split peas, vegetable broth and bouillon cubes in your Crock-Pot or slow cooker and give it a quick stir to break up the bouillon cubes a bit. 
2. Next, add the celery, carrot, onion, and garlic, then add the mustard, cumin, sage, thyme and bay leaves, and stir together to combine well. Season lightly with salt and pepper.
3. Cover and cook on your Crock-Pot's low setting for at least 4 hours, or until the green split peas are soft.
4. Taste, and adjust seasonings to taste, adding a bit more salt and pepper as needed. 
5. Be sure to remove the bay leaves before serving.