Slow Cooker Vegetarian Split Pea Soup

Before I became a vegetarian six years ago, I loved to eat split pea soup. Of course, most recipes call for ham. I am always looking to make recipes that are adaptable to my dietary choice. When I found a recipe on tasteofhome.com that could still taste like authentice split pea soup without the meat, I was ecstatic. Both vegetarians and carnivores have enjoyed this soup as is. Nevertheless, if you just cannot eat this soup with ham, feel free to add it it with the rest on the ingredients.

Slow Cooker Vegetarian Split Pea Soup

Prep Time: 10 minutes
Cook Time: 7-8 hours
Servings: 8

Ingredients

• 1 package (16 ounces) dried green split peas, rinsed
• 1 medium leek (white portion only), chopped and rinsed
• 3 celery ribs, chopped
• 2 medium carrots, chopped
• 1 garlic clove, minced
• 1/4 cup minced fresh parsley
• 4 cans (14-1/2 ounces each) vegetable broth or 7 1/4 cups water and 5 vegetable boullioun cubes
• 1/2 teaspoon pepper
• 1 bay leaf

Directions

In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 7-8 hours or until peas are tender. Discard bay leaf. Add salt to taste. Enjoy!
Optional: I also cook this recipe in a large pot on the stovetop. You just put in all of the ingredients in the pot, and bring to a simmer. Cover and cook on medium low until the peas are tender. It usually takes my soup 45 minutes to an hour to get to the consistency I like when I cook it this method. Add salt to taste. Enjoy!

Recipe adated from http://www.tasteofhome.com/recipes/Vegetarian-Split-Pea-Soup-2

Spinach Tortellini Soup

I LOVE soup, and this is one of my favorite soups. I discovered this filling soup over at thewellfednewlyweds.blogspot.com. The spinach and tomatoes make this soup healthy while the tortellini adds the delicious factor.  There is not much prep work to make this dish, so it is a great busy weeknight go to recipe. It makes great leftovers too!


Spinach Tortellini Soup

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4-6


Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, diced (about 1/2 cup)
1/2 teaspoon  dried italian seasoning
1 quart vegetable broth (I use vegetable boullion cubes and water instead of vegetable broth)
14.5 oz can whole peeled tomatoes
9-10 oz package cheese filled tortellini, preferably fresh (located in the refrigerated section at the grocery store) Otherwise, you can find tortellini in the freezer section.
4 cups chopped fresh spinach, loosely packed
Salt, to taste
Freshly ground black pepper, to taste
Parmesan cheese


1. Heat oil in a large pot over medium heat.
2. Add onions to pot and let onions cook for 3-5 minutes, until translucent.
3. Add garlic to pot and cook for 1 minute. Don't let the garlic burn or else it will taste bitter.
4. Add the broth, tomatoes with liquid, italian seasoning, salt & pepper. Mash the tomatoes with a potato masher or fork. Bring to a boil.
5. Add the tortellini and cook according to the package directions. Once cooked, remove the tortellini from the pot and put in another container. This will prevent the tortellini from continuing to cook.
6. Add the spinach to the liquid in the pot. Cook at a simmer for 1-2 minutes.
7. Remove pot from heat. Add desired amount of tortellini to a serving bowl and add spinach tomato broth to bowl. Top with grated parmesean cheese.
8. Enjoy with some crusty french bread!

Recipe adapted from http://thewellfednewlyweds.blogspot.com/2009/12/tortellini-soup.html#more)