Trevor's Kitchen

Slow-Cooker Vegetarian Split Pea Soup with Grilled Cheese Croutons

About the Recipe

by STEPHANIE BARLOW
Split pea is one of my favorite soups, and I was pleasantly surprised that I also didn’t miss the flavor smoked meats usually add.
The grilled cheese croutons were also a fun touch, although if you don’t want to monitor the broiler, you can just make two regular grilled cheese sandwiches and cut them into small cubes instead to use as the croutons.
YIELD       Serves 4

Ingredients:

For the soup:
• 1 pound dried green split peas
• 1small onion, chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 tablespoons olive oil
• 2 bay leaves
• 1 teaspoon salt
• Freshly ground black pepper
• 6 cups water
For the croutons:
• 4 slices sourdough bread, cut into bite-sized squares
• 2 tablespoons olive oil
• 4 ounces smoked cheese, such as Gouda or mozzarella, cut into thin slices

Getting it done:

1. Place the split peas in an even layer in the insert of a slow cooker. Add the onion, carrot, celery, oil, bay leaves, salt, and season with pepper. Add the water (no need to stir), cover, and cook until the peas are soft, 5 to 6 hours on high or 8 to 10 hours on low.

2. Stir the soup to incorporate the peas and broth, taste, and season with salt and pepper as needed.

3. Heat the oven to broil. In a medium bowl, toss the bread with olive oil. Transfer to a baking sheet and spread into an even layer. Place the cheese on about half of the pieces. Broil bread until cheese is melted. Then, sandwich pieces together and broil until golden brown. Serve hot with the soup.

Recipe Categories

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Chicken
Fish
Durban Curry 2
Indian
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Pie
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South African
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Soup
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Vegeterian
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