Slow Cooker Split Pea Soup
A comforting and nourishing split pea soup cooked in a slow cooker, perfect for chilly autumn days.
Ingredients
Main Ingredients
- 1 pound split peas Rich in protein and fiber.
- 1 cup onion, chopped Use yellow or white onions.
- 2 medium carrots, diced Provides sweetness.
- 2 stalks celery, diced Use organic for extra flavor.
- 3 cloves garlic, minced Freshly minced is best.
- 6 cups vegetable broth Homemade or store-bought.
- 1 teaspoon thyme Fragrant herb.
- 1 leaf bay leaf Remove before serving.
- Salt and pepper to taste
Instructions
Preparation
- Rinse the split peas under cold water and set aside.
- In a slow cooker, combine split peas, onion, carrots, celery, garlic, vegetable broth, thyme, and bay leaf.
- Season with salt and pepper, and stir in optional diced ham or bacon if using.
Cooking
- Cover and cook on low for 6-8 hours or high for 4-5 hours until peas are tender.
- Remove bay leaf before serving.
- Adjust seasoning if necessary and enjoy!
Notes
Storage: Leftover soup can be stored in the fridge for up to 5 days and freezes well for 3 months. For vegetarian version, omit ham or bacon.