Split Pea and Parsnip Soup Crock Pot
Savor the hearty comfort of this Split Pea and Parsnip Soup, a crock pot recipe that transforms simple pantry staples into a velvety, flavor-packed meal. This vegetarian soup combines the earthiness of dried green split peas with the subtle sweetness of parsnips, harmonized by a medley of aromatic veggies like carrots, celery, and onion. Infused with smoked paprika, thyme, and a hint of garlic, each spoonful delivers a rich, smoky depth that’s perfect for cozy evenings. Using the convenience of a slow cooker, this recipe requires minimal effort, allowing the ingredients to meld beautifully over hours of simmering. Whether blended smooth or left slightly chunky, this wholesome soup is a nourishing delight, topped with fresh parsley and perfect alongside crusty bread. Ideal for busy weeknights or meal prep, this naturally gluten-free, plant-based dish will keep you coming back for more.
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Recipe Information
Ingredients
- 2 cups dried green split peas
- 3 medium (peeled and diced) parsnips
- 2 medium (chopped) celery stalks
- 1 large (peeled and diced) carrot
- 1 medium (chopped) onion
- 3 cloves (minced) garlic
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 tablespoon olive oil
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Rinse the split peas thoroughly under cold water until the water runs clear. Set aside.
In a skillet, heat the olive oil over medium heat. Add the diced onions, garlic, carrots, and celery. Sauté for 3-4 minutes until the vegetables begin to soften and the onions turn translucent.
Transfer the sautéed vegetable mixture to the crock pot.
Add the rinsed split peas, diced parsnips, vegetable broth, thyme, smoked paprika, and bay leaf to the crock pot.
Stir the ingredients gently to combine. Cover the crock pot with a lid and set it to cook on low for 6-7 hours, or on high for 3-4 hours. Stir occasionally if possible.
Once the cooking time is complete, remove the bay leaf. Taste the soup and season with salt and pepper as needed.
Using an immersion blender, blend the soup directly in the crock pot to your desired consistency (smooth or slightly chunky). Alternatively, you can transfer portions of the soup to a blender, blend, and return it to the crock pot.
Ladle the soup into bowls and top with freshly chopped parsley for garnish. Serve warm with crusty bread or crackers if desired.
Nutrition Facts
Calories |
2567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 6702 mg | 291% | |
| Total Carbohydrate | 434.7 g | 158% | |
| Dietary Fiber | 142.3 g | 508% | |
| Total Sugars | 86.8 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 830 mg | 64% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 9451 mg | 201% | |
*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.
