Vegetarian Crock Pot Split Pea Soup
Warm up with a bowl of comforting Vegetarian Crock Pot Split Pea Soup—an effortlessly delicious recipe that’s as nourishing as it is easy to make. Packed with tender split peas, hearty vegetables like carrots, celery, and potatoes, and a fragrant mix of garlic, thyme, and bay leaf, this slow-cooked soup offers a rich, savory flavor in every spoonful. Simply combine the ingredients in your crock pot, let it simmer for hours, and enjoy a wholesome meal that feeds a crowd with minimal prep time. Perfect for chilly evenings, this plant-based soup is naturally gluten-free, full of fiber and protein, and can be served with crusty bread or crackers for a satisfying dinner.
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Recipe Information
Ingredients
- 2 cups Split peas
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Potato, diced
- 6 cups Vegetable broth
- 1 leaf Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.25 cup Parsley, chopped (optional, for garnish)
Instructions
Rinse the split peas under cold water and set aside.
Heat the olive oil in a small skillet over medium heat. Add the diced onions and minced garlic, sautéing for 3-4 minutes until fragrant and translucent. Remove from heat.
In a 6-quart crock pot, combine the split peas, sautéed onions and garlic, diced carrots, celery, potato, vegetable broth, bay leaf, dried thyme, salt, and black pepper.
Stir everything together to combine.
Cover the crock pot with the lid and cook on LOW for 8 hours, or until the peas are completely tender and the soup is slightly thickened.
Once cooked, remove the bay leaf and use an immersion blender to blend part of the soup if desired. This will create a creamier texture while still leaving some chunks for heartiness.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped parsley if desired, alongside crusty bread or crackers for a complete meal.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1052 mg | 46% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 7.7 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 898 mg | 19% | |
*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.
