Slow Cooker Vegan Split Pea Soup Recipe
This slow cooker vegan split pea soup is a hearty, creamy comfort food. Made with split peas, veggies, broth, and warm seasonings, this plant-based soup is the perfect way to warm your stomach and soul.
Servings: 6
Calories: 291kcal
Equipment
- 3 quart slow cooker or larger
- colander (to rinse and sort peas)
- Spoon
Ingredients
- 7 cups vegetable stock
- 16 oz yellow or green dried split peas rinsed and checked for foreign objects
- 2 cups mirepoix* Dice two carrots, two large celery stalks, and half an onion
- 1 tablespoon minced garlic**
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon smoked sea salt
- ½ teaspoon fresh ground black pepper
- 2 leaves bay leaf
- 2 sprigs fresh thyme optional
Instructions
- Add 16 oz yellow or green dried split peas, 2 cups mirepoix*, 1 tablespoon minced garlic**, 1 teaspoon dried basil, 1 teaspoon dried thyme, 1 teaspoon smoked sea salt, ½ teaspoon fresh ground black pepper, and 7 cups vegetable stock to a greased slow cooker
- Stir to combine. Lay 2 leaves bay leaf and 2 sprigs fresh thyme gently on top of the contents in your slow cooker
- Cover and cook on low 6-8 hours or high for 3-4 hours.
- Stir and again. Add additional salt and pepper to taste.
Video
Notes
Note: Smoked sea salt makes a big difference in this recipe. I do not recommend replacing it with regular salt.
Your slow cooker will turn your peas into a creamy, amazing soup. No soaking of dried peas in needed.
* I am often too lazy to cut these myself. You can purchase precut fresh or frozen (more economical) mirepoix. Both will work really well in this recipe.
**You can use freshly minced garlic or jarred garlic. Fresh garlic will have a stronger flavor.
Nutrition
Calories: 291kcal | Carbohydrates: 54g | Protein: 19g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1331mg | Potassium: 753mg | Fiber: 21g | Sugar: 10g | Vitamin A: 737IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 4mg
