Slow Cooker Split Pea Soup
User Reviews
0.0
0 reviews
Unrated
Slow Cooker Split Pea Soup
Report
This cozy, creamy slow cooker split pea soup is packed with veggies and herbs. Simple, hearty, and perfect for a no-fuss comfort meal!
Share:
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 lb split peas dry
- 2 carrots diced
- 2 celery stalks diced
- 8 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 bay leaf
- 1 prig fresh thyme
- fresh parsley for garnish
Instructions
- Rinse split peas well. Pat dry and set aside.
- In a large skillet, heat oil over medium heat. Add onion to the skillet and sauté until the onion is translucent. Add the garlic and sauté for 30-45 seconds more.
- Add the onion mixture, split peas, carrots, and celery to a 4-6 quart slow cooker. Pour in the vegetable broth then add soy sauce, salt, and pepper. Stir until combined then lay the bay leaf and thyme sprig on top.
- Cover and cook on high 4-6 hours or 8-10 hours on low, stirring occasionally.
- During the final hour of cooking, taste and add salt if needed.
- Remove the bay leaf and thyme stem. Salt and pepper to taste and top with fresh parsley.
Equipments used:
Notes
- The soup will thicken as it cools.
- For a thicker soup, blend 1-2 cups of the soup or use an immersion blender until the desired consistency is reached.
- For a chunkier soup, reserve 1 cup of peas and add them halfway through cooking.
- Serve topped with croutons or crackers, or side of toasted baguettes for dipping.
- If you don’t have fresh thyme, you can use ½ teaspoon of dried thyme.
- The leaves will fall off the fresh thyme as the soup cooks. Be sure to remove the stem when the soup is finished cooking.
- The soup will thicken as it cools.
- For a thicker soup, blend 1-2 cups of the soup or use an immersion blender until the desired consistency is reached.
- For a chunkier soup, reserve 1 cup of peas and add them halfway through cooking.
- Serve topped with croutons or crackers, or side of toasted baguettes for dipping.
- If you don’t have fresh thyme, you can use ½ teaspoon of dried thyme.
- The leaves will fall off the fresh thyme as the soup cooks. Be sure to remove the stem when the soup is finished cooking.
Nutrition Information
Show Details
Calories
236kcal
(12%)
Carbohydrates
41g
(14%)
Protein
15g
(30%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
1g
Sodium
1377mg
(57%)
Potassium
640mg
(18%)
Fiber
15g
(60%)
Sugar
8g
(16%)
Vitamin A
3145IU
(63%)
Vitamin C
4mg
(4%)
Calcium
44mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 15g | 30% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1377mg | 57% |
| Potassium | 640mg | 14% |
| Fiber | 15g | 60% |
| Sugar | 8g | 16% |
| Vitamin A | 3145IU | 63% |
| Vitamin C | 4mg | 4% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
