Slow-Cooked Yellow Pea Soup

Ingredients

1⅓ cups yellow split peas, rinsed and sorted
2 cups chopped yellow onions
2 cups sliced carrots
1½ cups sliced parsnips
6⅓ cups water
1 tablespoon fresh thyme, minced
1½ tablespoons dried marjoram
½ tablespoon salt
½ teaspoon sugar
1 teaspoon canola oil
1 teaspoon black pepper

Directions

1. Combine all ingredients in a slow cooker and stir to combine.
2. Cover and cook on high for 4½ hours, stirring every hour, until peas are soft.
3. Let cool slightly to allow soup to thicken before serving.
4.  

Cooking Note

In Sweden, it is common to top yellow pea soup with a dollop of brown mustard.

Nutrition Information

Serves 6
Serving size: 1 cup (270 grams)

198 calories, 1g total fat, 0g saturated fat, 0mg cholesterol, 581mg sodium, 38g carbohydrate, 13g fiber, 9g sugar, 11g protein, 725mg potassium, 162mg phosphorus