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Slow Cooker Split Pea Soup

This cozy, creamy slow cooker split pea soup is packed with veggies and herbs. Simple, hearty, and perfect for a no-fuss comfort meal!

Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings: 8 servings
Calories: 236 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. Rinse split peas well. Pat dry and set aside.
  2. 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.
  3. 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.
  4. Cover and cook on high 4-6 hours or 8-10 hours on low, stirring occasionally.
  5. During the final hour of cooking, taste and add salt if needed.
  6. Remove the bay leaf and thyme stem. Salt and pepper to taste and top with fresh parsley.

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

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

% 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.