Go Back
Slow Cooker Split Pea and Carrot Stew
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 cup dried green split peas
  • 4 carrots, peeled and sliced
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, diced
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 tsp dried thyme
  • Salt and black pepper to taste

Instructions
 

  • Rinse the split peas under cold water and pick out any debris.
  • Add the rinsed peas, sliced carrots, diced onion, minced garlic, diced potatoes, vegetable broth, bay leaf, and dried thyme to the slow cooker.
  • Stir the ingredients to combine them evenly.
  • Cover and cook on low for 7 to 8 hours until the split peas are soft and the vegetables are tender.
  • Remove the bay leaf. Season with salt and black pepper to taste, then stir well before serving.

Notes

If the stew thickens too much after cooking, stir in a splash of broth or water to loosen it. Leftovers keep well in the fridge for up to four days and reheat easily on the stove with a little extra liquid.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board