From Soil to City


Vegetarian Split Pea Soup
Recipe contributed by Local Roots NYC site leader and Nutritionist Jessica Dart

6 cups veggie scrap broth
1 lb dried green split peas
1 small onion
2 medium carrots peeled and diced
2 celery stalks, diced
2 Tbs olive oil
2 bay leaves
1tsp salt
fresh pepper, to taste

Spread split peas on bottom of slow cooker. Then spread veggies, herbs, oil, and spices. Pour veggie scrap broth over the top. Cover and cook until peas are tender – 6 hours on high or 8 on low. Stir the soup to incorporate peas and broth and season with salt and pepper.