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Slow Cooker Split Pea and Vegetable Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 cup dried green split peas
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 celery ribs, chopped
  • 2 medium potatoes, diced
  • 3 garlic cloves, minced
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Rinse the split peas under cold water and pick out any small stones. Place them in the slow cooker.
  • Add the chopped onion, sliced carrots, chopped celery, diced potatoes, and minced garlic to the slow cooker.
  • Pour in the vegetable broth. Stir in the dried thyme, bay leaves, salt, and black pepper.
  • Cover and cook on low for 7 to 8 hours until the split peas are soft and the vegetables are tender.
  • Remove the bay leaves. Stir the soup well to help the split peas thicken the broth slightly before serving.

Notes

If the soup thickens too much after cooking, stir in a splash of extra broth to loosen it. Leftovers keep well in the fridge for three days and reheat easily on the stove with a little added water. For a smoother texture, use an immersion blender briefly before serving.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board