Vegan Split Pea Crockpot Soup

This fat-free and vegan soup has tons of flavor (really!). My vegan daughter always requests this when she wants comfort food. With a crusty baguette, it is very satisfying. The addition of potatoes makes it thicker and heartier than most split pea soups.

• 2 cups green split peas (uncooked)
• 8 cups vegetable broth
• 2 cubes boullion (vegetarian)
• 2 potatoes (chopped)
• 2 ribs celery (chopped)
• 2 carrots (sliced)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 teaspoon dry mustard
• 1 teaspoon cumin
• 1 teaspoon sage
• 1 teaspoon thyme
• 3 bay leaves

1. Place the split peas, vegetable broth, and bouillon cubes in your Crockpot and give it a quick stir to break up the bouillon cubes a bit.
2. Next, add the chopped potatoes, celery, carrots, onion, and garlic.
3. Then add the mustard, cumin, sage, thyme, and bay leaves, and stir together to combine well. Season lightly with salt and pepper.
4. Cover and cook on your Crockpot's low setting for at least 4 hours, or until the green split peas are soft. I like to let it go for 6-8 hours - the longer the better in my opinion. 
5. Use an immersion blender to puree the ingredients slightly.
6. Taste, and adjust seasonings to taste, adding a bit more salt and pepper as needed. Be sure to remove the bay leaves before serving.
7. You can add 1/2 or 1 cup of cooked brown rice or quinoa is you like.