Vegetarian Slow Cooker Split Pea Soup
Cozy up with a bowl of hearty and flavorful Vegetarian Slow Cooker Split Pea Soup, a comforting classic made effortless in your slow cooker. Packed with nutritious ingredients like tender split peas, vibrant carrots, celery, onion, and aromatic garlic, this soup is simmered low and slow to develop a rich, creamy texture without the need for cream. Infused with a blend of dried thyme, oregano, and a hint of bay leaf, every spoonful bursts with savory, earthy flavors. Perfect for meal prep, this vegan-friendly recipe requires minimal hands-on time and is ideal for busy weeknights or make-ahead lunches. Serve with a squeeze of fresh lemon juice and a sprinkle of parsley for a bright, zesty finish. With easy prep, wholesome ingredients, and a freezer-friendly nature, this split pea soup is a must-try, satisfying your cravings for healthy comfort food.
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Recipe Information
Ingredients
- 1 pound dried split peas
- 3 medium carrots, diced
- 2 large celery stalks, diced
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 8 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice (optional, for serving)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the dried split peas under cold water until the water runs clear. Drain well and set aside.
In a slow cooker, combine the rinsed split peas, diced carrots, diced celery, diced onion, and minced garlic.
Pour in the vegetable broth and stir gently to combine.
Add the dried thyme, dried oregano, bay leaf, salt, and black pepper to the slow cooker. Stir well.
Cover the slow cooker with its lid and set it to cook on low heat for 7 to 8 hours, or on high heat for 4 to 5 hours, until the peas are soft and the soup has thickened.
Once the soup is done, remove and discard the bay leaf. Use a wooden spoon to stir the soup and break down any remaining pea pieces for a smoother consistency, or leave it chunky if preferred.
Taste the soup and adjust seasoning, adding more salt or pepper if needed.
Serve hot. Optionally, drizzle each bowl with a little lemon juice and garnish with fresh parsley for added brightness.
Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8269 mg | 360% | |
| Total Carbohydrate | 433.9 g | 158% | |
| Dietary Fiber | 149.8 g | 535% | |
| Total Sugars | 82.7 g | ||
| Protein | 155.9 g | 312% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 706 mg | 54% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 9117 mg | 194% | |
*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.
