Comments on: Vegan Slow Cooker Split Pea Soup w/ Sweet Potatoes & Navy Beans

By: Kathy Hester

Kathy Hester — Fri, 25 Oct 2024 01:43:10 +0000

In reply to Rhonda. Did you go to the IP specific recipe? It calls only for 4 cups because there is not evaporation in the IP, but there is in the slow cooker.

By: Rhonda

Rhonda — Fri, 25 Oct 2024 00:21:42 +0000

I made mine in the IP and had the same issue several others have mentioned, it was very watery. The taste is awesome and I’m going to make it again, but maybe only use 4 cups water.

By: Kimberly Esse

Kimberly Esse — Fri, 07 Jul 2023 16:32:32 +0000

I found this recipe last year, and it is one of those deceivingly simple yet amazing dishes. I make this recipe multiple times a month- it’s fabulous. It’s also very flexible- sometimes I add pepper for some spice, or carrot and regular potato if I’m missing sweet potatoes.

I appreciate this recipe- thanks for creating it! It’s really so flexible, affordable, and is in regular rotation in my house all year.

By: JoAnn M Lakes

JoAnn M Lakes — Sat, 09 Nov 2019 12:35:48 +0000

I’m sooo loving that you’ve added instant pot directions to so many of your slow cooker recipes. I’m an instant pot kinda gal!

By: Bea

Bea — Mon, 18 Mar 2019 00:48:52 +0000

So good! I was surprised at how creamy adding the nutritional yeast made the soup. Easy. Filling. Delicious.

By: Morgan

Morgan — Tue, 06 Feb 2018 04:16:06 +0000

This worked nicely for me!! Definitely needed a decent amount of salt at the end to bring out that smoky flavour, but I found that the nutritional yeast helped with that too! It does seem watery when you first open the instant pot, but if you give it a really good few stirs, the split peas distribute and it turns quite thick! Oh, and we subbed regular potatoes in since we still have so many to get through from the garden last summer.

By: Kiki

Kiki — Fri, 12 Jan 2018 22:02:31 +0000

In reply to Kiki. Oops, forgot to mention, sauted shallots in dark sesame oil in IP prior to adding rest of stuff.

By: Kiki

Kiki — Fri, 12 Jan 2018 21:39:11 +0000

This is really good! Here are the changes I made: used 4 cups of mushroom broth, as I had some that needed used up. Added smoked paprika to season during cooking. Because I had some fresh corn on the cob that needed use, I simmed the kernals a soft boil about 5 minutes, and stirred it in at the end of cooking the split pea soup. I seasoned with Nama Shoyu soy sauce rather than salt, at the end. I know, kinda changed it all up. The fresh corn kernals add a nice sweet crunch to balance out the soup.

By: Kathy Hester

Kathy Hester — Sun, 07 Jan 2018 18:05:29 +0000

In reply to Kari. I made it so long ago that I'm not sure. But usually I do 1 1/2 cups as a serving.

By: Kari

Kari — Wed, 03 Jan 2018 19:15:59 +0000

how many cups does this make?