Slow Cooker Split Pea Soup
Servings: 8 servings
Calories: 236kcal
This cozy, creamy slow cooker split pea soup is packed with veggies and herbs. Simple, hearty, and perfect for a no-fuss comfort meal!
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Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 lb split peas dry
- 2 carrots diced
- 2 celery stalks diced
- 8 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 bay leaf
- 1 sprig fresh thyme
- Fresh parsley for garnish
Instructions
- Rinse split peas well. Pat dry and set aside.
- In a large skillet, heat oil over medium heat. Add onion to the skillet and sauté until the onion is translucent. Add the garlic and sauté for 30-45 seconds more.
- Add the onion mixture, split peas, carrots, and celery to a 4-6 quart slow cooker. Pour in the vegetable broth then add soy sauce, salt, and pepper. Stir until combined then lay the bay leaf and thyme sprig on top.
- Cover and cook on high 4-6 hours or 8-10 hours on low, stirring occasionally.
- During the final hour of cooking, taste and add salt if needed.
- Remove the bay leaf and thyme stem. Salt and pepper to taste and top with fresh parsley.
Notes
- The soup will thicken as it cools.
- For a thicker soup, blend 1-2 cups of the soup or use an immersion blender until the desired consistency is reached.
- For a chunkier soup, reserve 1 cup of peas and add them halfway through cooking.
- Serve topped with croutons or crackers, or side of toasted baguettes for dipping.
- If you don’t have fresh thyme, you can use ½ teaspoon of dried thyme.
- The leaves will fall off the fresh thyme as the soup cooks. Be sure to remove the stem when the soup is finished cooking.
Nutrition
Calories: 236kcal | Carbohydrates: 41g | Protein: 15g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 1377mg | Potassium: 640mg | Fiber: 15g | Sugar: 8g | Vitamin A: 3145IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 3mg
