For many, split pea soup is synonymous with split peas and ham. This Slow Cooker Split Pea Soup has no ham, but has tons of flavor making it vegan and vegetarian-friendly! Split Peas don’t take a lot of time to cook, but letting this soup cook in the slow cooker allows for all if the flavors to melt together while giving you a break in the kitchen.
This split pea soup is my version of comfort. If I need something wholesome and soothing to eat, split pea soup is for me. If I am feeling good or a bit under the weather, this Slow Cooker Split Pea Soup is the first thing I want to have.
Split pea soup may be hard to convince someone how delicious it tastes since it is, well, green and looks questionable to some. One bite will cast away all doubt.
Another bonus with this split pea soup, it’s freezable!! I freeze individual servings for those rainy days! Just slowly heat the soup on the stove or microwave!
- 1 16-oz package (1 lb) dried green split peas, rinsed
- 1 large leek (light green and white portion only), chopped and thoroughly cleaned
- 3 celery ribs, diced
- 2 large carrots, diced
- 1 garlic clove, minced
- ¼ cup chopped fresh parsley
- 6 cups vegetable broth
- ½ t ground black pepper
- 1 t salt, or to taste
- 1 bay leaf
- Pour all of the ingredients in a slow cooker and stir to combine. Cover a cook on low for 7 to 8 hours or high 3 to 4 hours. Remove and discard bay leaf before serving. Enjoy!
Recipe Adapted From: Taste of Home