Split-Pea Soup

Prep Time: 10 minutes
Cook Time: High 4 to 5 hours; Low 8 to 9 hours
Makes 8 servings

1 pound split peas

3 ribs celery, with leaves, chopped

2 cloves garlic, minced

1 large onion, chopped

3 carrots, chopped

¹/₂ cup chopped fresh parsley

1 tablespoon dried thyme

2 bay leaves

2 teaspoons sea salt

Ground black pepper

1 tablespoon extra-virgin olive oil

2 teaspoons liquid smoke seasoning

4 cups vegetable broth

1. In a 4- to 6-quart slow cooker, combine the peas, celery, garlic, onion, carrots, parsley, thyme, bay leaves, salt, pepper to taste, oil, and liquid smoke. Add the broth and 4 cups water.

2. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the peas are softened.

Per serving: 225 calories, 15 g protein, 41 g carbohydrates, 1 g fat, 0 g saturated fat, 16 g fiber, 359 mg sodium