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Crockpot Split Pea and Vegetable Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 cup dried green split peas, rinsed
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 medium potato, diced
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley for serving

Instructions
 

  • Place the split peas, onion, carrots, celery, garlic, and potato into the slow cooker.
  • Pour in the vegetable broth, then add the thyme and bay leaf.
  • Stir everything together to distribute the ingredients evenly.
  • Cover and cook on low for 7 hours or on high for 4 hours until the split peas are soft and the soup has thickened.
  • Remove the bay leaf, then season with salt and black pepper.
  • Ladle into bowls and top each serving with fresh parsley.

Notes

If the soup thickens too much after sitting, stir in a splash of broth or water when reheating. The potato helps create a creamy consistency without dairy, and the parsley adds a fresh note at the end. Leftovers store well in the fridge for three days or in the freezer for up to two months.
Course: Soup
Cuisine: American
Equipment: Slow Cooker