Low Sodium Vegan Split Pea Soup

Name: Low Sodium Vegan Split Pea Soup Recipe
Prep time: 60 min
Cook time: 360 min
Total time: 420 min
Yield: 10
Ingredients: 2 cups green split peas diced/shredded in blender; 4 cups low sodium vegetable broth; 6 cups water; 1.5 cup textured vegetable protein; 2 cups nutritional yeast; 2 low sodium vegetable bouillon cubes; 2 potatoes chopped; 2 ribs celery chopped; 16 baby carrots (or 2 large carrots) chopped; 1 large onion diced; 8 med-large brown mushrooms; 2 tbsp minced garlic (or more if you're up for it); 1 tsp dry mustard; 1 tsp cumin; 1 tsp sage; 1 tsp thyme; 1 tsp chili powder; 4 tsp pepper; 4 whole bay leaves; 1 tsp Kitchen Bouquet

Minutes to Prepare: 60
Minutes to Cook: 360

Number of Servings: 10

Ingredients

2 cups green split peas, diced/shredded in blender4 cups low sodium vegetable broth6 cups water1.5 cup textured vegetable protein2 cups nutritional yeast2 low sodium vegetable bouillon cubes2 potatoes, chopped2 ribs celery, chopped16 baby carrots (or 2 large carrots), chopped1 large onion, diced8 med-large brown mushrooms2 tbsp minced garlic (or more if you're up for it)1 tsp dry mustard1 tsp cumin1 tsp sage1 tsp thyme1 tsp chili powder4 tsp pepper4 whole bay leaves1 tsp Kitchen Bouquet

Directions

Combine all ingredients (except Kitchen Bouquet) in a slow cooker* and cook on low for at least 6 hours, stirring a few times. When finished, remove bay leaves, stir in Kitchen Bouquet, and serve.

* I have a 6-quart slow cooker, and this soup fills it to the top.

Serving Size:�makes about 10 2-cup servings.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 173.6
Total Fat: 1.4 g
Cholesterol: 0.0 mg
Sodium: 154.3 mg
Total Carbs: 29.2 g
Dietary Fiber: 9.0 g
Protein: 15.1 g

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