Make it a Veggie Monday


This is one of my favorite soups and it’s super easy to make.  You can prepare everything in a few minutes and add to a crock pot or cook in a large pot (which will require more time).  You don’t need fancy spices or ingredients either.  The split peas and veggie broth give it a rich color.  Whatever you can’t eat in a few days can be easily frozen for later use. This soup is delicious with rice crackers or toast.

Nicole’s Veggie Soup 

  • Chopped celery (5-6 stalks)
  • Chopped carrots (1 small bag)
  • 2 onions chopped
  • ½ bag frozen peas
  • ½ cup dry split peas (you can buy this at your local health food store in the bulk bin area)
  • 2 TBL olive oil
  • salt/pepper
  • 1 TBL dried thyme
  • optional: cayenne pepper
  • 12-16 ounces vegetable broth
  • 1 cup water (more if you like your soup thinner)
  • optional: 1 bay leaf
  • optional: ¼ cup quinoa
  • optional: few cloves crushed garlic

Add all ingredients to a crock pot and cook on low for 8+ hours or on high for 4-6 hours.  If you’re cooking in a large pot, bring everything to a rolling boil and then reduce heat to simmer and cook for 60+ minutes covered, until veggies are tender.

Season to your taste; I usually do a few taste tests towards the end and add more seasoning if necessary. I like things spicy so I use cayenne pepper but this is entirely optional.



2 thoughts on “Make it a Veggie Monday

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