Split Pea Potato and Carrot Soup
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 cup dried green split peas, rinsed
- 2 large potatoes, peeled and diced
- 3 carrots, peeled and sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Place the split peas, potatoes, carrots, onion, and garlic into the slow cooker.
- Add the vegetable broth, thyme, bay leaf, salt, and pepper.
- Stir everything together until the ingredients are evenly distributed.
- Cover and cook on low for 7 to 8 hours or on high for 4 hours.
- Check that the split peas have softened and the potatoes are tender.
- Remove the bay leaf and stir the soup before serving.
Notes
If the soup thickens too much during cooking, stir in a splash of extra broth or water to reach your preferred consistency. Leftovers store well in the fridge for three days and reheat smoothly on the stovetop.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board