Crockpot Split Pea Soup with Carrots and Potatoes
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 cup dried green split peas, rinsed
- 3 carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Add the rinsed split peas, sliced carrots, diced potatoes, diced onion, and minced garlic to the crockpot.
- Pour the vegetable broth over the vegetables and peas.
- Stir in the dried thyme, bay leaf, salt, and black pepper.
- Cover and cook on low for 7 to 8 hours until the peas are soft and the soup has thickened.
- Remove the bay leaf before serving.
Notes
If the soup thickens too much after sitting, stir in a splash of broth or water when reheating. Leftovers keep well in the fridge for up to four days and taste even better the next day once the flavors settle.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board