Slow-Cooker Split Pea Soup

Split pea soup

Split peas cook down with pieces of potato and aromatic vegetables to create a thick and hearty, stick-to-your-ribs soup that’s excellent served with saltine crackers or slices of bread. Green split peas are rich in protein, complex carbohydrates, several vitamins and minerals, and beneficial dietary fiber, all while being extremely low in fat and sodium. This makes them a great choice if you’re trying to eat more healthy and nutritious meals. Reprinted with permission from The Complete Idiot’s Guide® to Vegan Slow-cooking* by Beverly Bennett (Alpha Books, 2012).

Makes: 10 to 11 cups

  • 1 pound dried split peas, sorted and rinsed
  • 3 cups (4 or 5 medium) red-skinned potatoes, cut into 1-inch cubes
  • 12 cups (1 large) yellow onion, diced
  • 12 cups (2 large) carrots, diced
  • 12 cups (2 or 3 large stalks) celery, including  leaves, diced
  • 1 tablespoon minced garlic
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon chili powder
  • 9 cups water
  • 13 cup chopped fresh parsley
  • 2 tablespoon nutritional yeast flakes
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sea salt
  • 12 teaspoon lemon pepper
  • 12 teaspoon freshly ground black pepper

In a medium or large slow cooker, combine split peas, red-skinned potatoes, yellow onion, carrots, celery, garlic, bay leaf, basil, oregano, thyme, and chili powder. Pour in water.

Cover and cook on high for 5 or 6 hours, on low for 7 or 8 hours, or until split peas are tender and broken down. Stir soup after 3 hours cooking time to prevent split peas from sticking to the bottom of the slow cooker.

Slow-cooker split pea soup recipeStir in parsley, nutritional yeast flakes, lemon juice, sea salt, lemon pepper, and black pepper, and cook for 15 minutes.

Remove and discard bay leaf. Taste and adjust seasonings as desired, and serve hot.

Variation: For Curried Split Pea and Parsnip Soup, replace the red-skinned potatoes with 3 cups (3 or 4 large) parsnips, peeled and cut into 1-inch cubes, and replace the basil, oregano, and chili powder with 1 tablespoon curry powder.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Dry green peas


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6 comments on “Slow-Cooker Split Pea Soup

  1. Jeanine Mitchell

    I must have done something wrong because my soup was very watery. I followed recipe as written. Hopefully, it will thicken overnight.

  2. Nava

    Jeanine, sorry about this. It’s a contributed recipe. Split peas do thicken considerably, but if the soup recipe is defective, let me know, and I will remove it.

  3. Monica

    9 cups of water does seem like a lot, especially in a slow cooker. I’d start with 7. You could always make more. I plan to make this, so that’s what I’ll do.

  4. Bev

    I’ve made mine for 30 years and every child who has ever eaten it came back for seconds. My concoction uses “Better Than Bouillon” vegetable flavor and navy or small white beans. If I use a lb of split peas then I will add 8 oz navy beans. I pureé carrots, celery, and 1/2 a sweet onion and they both thicken the soup and hide the veggies. If my soup is too thin then I sprinkle instant potatoes until the consistency is right.

  5. Nava

    Robert, sorry for the delayed response. It might depend on the crock pot — that info might be found in the original care instructions or the manufacturer’s web site. I’m not confident enough to give a definitive answer on this one!

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