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Slow Cooker Farro and Veggies Split Pea Soup

Posted By geekypoet On April 10, 2013 @ 9:21 am In Crockpot,Featured Recipes,Recipes with Photos,Soups and Stews | 11 Comments

Another recipe from Healthy Slow Cooking. Check out my  new books, The Great Vegan Bean Book and Vegan Slow Cooking for Two or Just You for more healthy recipes!

This is a quick and easy slow cooker soup that’s soy and oil free. I threw in some turnips I had in the fridge, but you can use potatoes, carrots, or even sweet potatoes if that’s what you have. The spices add layers of flavor that turn this simple soup into something you can even serve at your next dinner party.

Slow Cooker Farro and Veggies Split Pea Soup
serves 6 to 8

This recipe uses a 4 quart slow cooker

  • 1 package Tuscan Fields farro ai funghi (or 1 1/2 cups plain farro plus 2 veggie bouillon cubes)
  • 1 cup split peas
  • 8 cups water
  • 3 bay leaves
  • 2 cups chopped turnip or potato
  • 2 teaspoon garam masala
  • 2 teaspoons smoked paprika
  • 1 teaspoon turmeric
  • salt and pepper, to taste

Add everything but the salt and pepper to your slow cooker and cook on low for 8 to 10 hours (or high for 3 to 4 hours).

Before serving add salt and pepper to taste. You can add 1 to 2 cups water to thin out the soup if it’s too thick for you.


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