Crock Pot Split Pea Soup Lower Fat
Cozy up with a bowl of hearty and nourishing Crock Pot Split Pea Soup, a lower-fat twist on the comforting classic! This slow-cooked recipe brings together tender split peas, vibrant carrots, celery, and russet potato, all simmered in a flavorful blend of low-sodium vegetable broth and aromatic spices like thyme and smoked paprika. The crock pot does all the work, transforming these simple ingredients into a creamy, protein-packed soup that's naturally thickened without added fats. Perfect for meal prepping or feeding a family, this guilt-free recipe is easy to prepare, gluten-free, and brimming with wholesome goodness. Garnish with fresh parsley for a pop of color, and pair it with crusty bread for a satisfying lunch or dinner. Whether you're craving a healthy winter warmer or a make-ahead meal, this split pea soup is sure to deliver comfort and flavor in every spoonful!
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Recipe Information
Ingredients
- 1 pound Dried split peas
- 4 medium Carrots, diced
- 3 medium Celery stalks, diced
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Russet potato, peeled and diced
- 2 leaves Bay leaves
- 1 teaspoon Dried thyme
- 2 tablespoons Parsley, chopped (optional for garnish)
- 6 cups Vegetable broth (low sodium)
- 2 cups Water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika (optional, for extra flavor)
Instructions
Rinse the dried split peas thoroughly under cold running water to remove any impurities or debris. Set aside.
In a 6-quart crock pot, add the rinsed split peas, diced carrots, diced celery, diced onion, minced garlic, and diced potato.
Add the bay leaves, dried thyme, salt, black pepper, and smoked paprika (if using). Stir to combine the ingredients evenly.
Pour in the vegetable broth and water, ensuring the ingredients are fully submerged. Stir gently.
Cover the crock pot with the lid and set it to cook on LOW for 8-10 hours, or until the peas are completely soft and the vegetables are tender.
After cooking, remove and discard the bay leaves. Use an immersion blender to partially puree the soup for a creamy texture while keeping some chunks, or leave it as is for a more rustic texture.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped parsley if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3555 mg | 155% | |
| Total Carbohydrate | 372.6 g | 135% | |
| Dietary Fiber | 132.8 g | 474% | |
| Total Sugars | 66.2 g | ||
| Protein | 127.2 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 7166 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
