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Ingredients

• 1⅓ cups yellow split peas, rinsed and sorted
• 2 cups chopped yellow onions
• 2 cups sliced carrots
• 1½ cups sliced parsnips
• 6⅓ cups (1,500 milliliters) water
• 1 tablespoon fresh thyme, minced
• 1½ tablespoons dried marjoram
• ½ tablespoon salt
• ½ teaspoon sugar
• 1 teaspoon canola oil
• 1 teaspoon black pepper

Instructions

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.

Cooking note:

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

NUTRITION FACTS

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