I love crockpot soups. Especially in the winter. I tend to work long hours and who really wants to cook all night after working all day. I love the feeling of putting together dinner in the morning. It gives me one less thing to worry about.
Split pea soup is one of my favorites and this recipe is especially great.
2 stalks of celery
2 medium carrots
1 medium sized apple
6 cups of water
2 teaspoons Better than Bouillon vegetable base
2 cups split peas
1 bay leaf
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon coriander
1/2 teaspoon nutmeg
salt to taste
1 tablespoon balsamic vinegar, plus extra for drizzling
Cut up celery, carrots and apple. Combine them, water, bouillon, split peas, bay leaf, thyme, coriander, nutmeg and salt in your slow cooker. Cook on low for 6 to 8 hours.
Remove and discard the bay leaf. Add balsamic vinegar and stir to combine. Puree the soup with an immersion blender until smooth. Drizzle a few drops of balsamic on each serving and enjoy.