Cozy Slow Cooker Split Pea Soup
Split pea soup: master this comforting and nutritious slow cooker recipe. Packed with vegetables and flavor, it's perfect for a wholesome meal.
Ingredients
- 2 tablespoons olive oil
- 1 white onion (diced)
- 3 carrots (diced)
- 3 celery sticks (diced)
- 4 garlic cloves (minced)
- 1 pound dried split peas (rinsed)
- 2 teaspoons Italian seasoning
- 6 cups low-sodium chicken broth
- 2 cups water
- kosher salt and pepper (to taste)
Instructions
- Heat the olive oil in a soup pot over medium heat. Sauté the onion, carrots, and celery for 5 minutes. Add garlic and split peas and cook for 30 seconds, stirring constantly.
- Transfer the sautéed vegetables and peas to your crockpot and stir in the Italian seasoning, chicken broth, and water.
- Cook on LOW for 8 hours or on HIGH for 4-5 hours, until peas are tender.
- Once the soup is done, season with salt and pepper to your taste.
- Garnish with fresh parsley before serving.
Notes
- For an extra layer of flavor, consider adding a smoked ham hock or bacon to the slow cooker along with the broth. Remove it before serving and shred any meat to stir back in.
- If your soup is too thick, add a little extra chicken broth or water until it reaches your desired consistency. If too thin, you can simmer it on the stovetop for a short period to reduce.
- The first time I made split pea soup, I didn't rinse the peas properly, and the result was a slightly cloudy broth. Always rinse your dried split peas thoroughly under cold water to remove any debris and excess starch, ensuring a clearer, more appealing soup.
- Store leftover Slow Cooker Split Pea Soup in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your soup is too thick, add a little extra chicken broth or water until it reaches your desired consistency. If too thin, you can simmer it on the stovetop for a short period to reduce.
- The first time I made split pea soup, I didn't rinse the peas properly, and the result was a slightly cloudy broth. Always rinse your dried split peas thoroughly under cold water to remove any debris and excess starch, ensuring a clearer, more appealing soup.
- Store leftover Slow Cooker Split Pea Soup in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.