October 18, 2016
posted by Marina Delio | 44 Comments
Delicious and comforting vegetarian split pea soup. This easy slow cooker split pea soup takes just 10 minutes to prepare! Try it the next time you have a busy day and enjoy coming home to a warm, nourishing dinner.
Last night, well morning actually, I made a batch of vegetarian slow cooker split pea soup. Split pea soup is something Yummy Hubby has mentioned loving when he was growing up and a dinner I’ve been meaning to make for a long while now. A couple of weeks ago one of my best friends sent me a text asking about vegetarian split pea soup. She had made some for dinner and it didn’t turn out quite the way she was hoping. She said that while the flavor was wonderful, the peas didn’t seem to break down enough. So I decided to research split pea soup, and come up with my own version that is vegetarian and vegan, since most seem to include ham. Split pea soup takes a while to cook, so to me it seems to have been made for the slow cooker.
Vegetarian split pea soup may be the least photogenic recipe I have ever posted, but it’s so easy, nutritious, and budget-friendly I just had to share it with you. When we got home late from gymnastics I was so thankful for a warm dinner ready to go. Thank you, slow cooker! It’s dinners like this slow cooker soup that remind me that eating well doesn’t have to be time consuming or expensive. Tossing the split pea soup ingredients into the slow cooker took less time than take-out and was so much more appreciated. While the title is vegetarian split pea soup, this recipe is completely vegan. Learn about the difference between vegetarian, vegan, and plant-based here.
When Yummy Hubby tasted this soup he said, “It’s just like my mom used to make! I love it!” Is there anything better than that? Well yes… when my mom stopped by later that night, there was still warm soup in the slow cooker for her to have dinner too! I really need to implement my slow cooker more often!
Vegetarian split pea soup just requires a few simple, pure, real food ingredients. I’ve been keeping a bag of dried split peas in the pantry for just this reason.
To make this easy peasy (get it? sorry) soup, rinse the peas well. Did you know that peas are a good source of plant based protein, iron, and B-vitamins?
Next we employ the fancy and complex dump and go method. All the ingredients go into the slow cooker, we cover it, and let it do it’s thing for 6-8 hours.
When you get home from work or your busy day, your warm split pea soup is waiting for you. Check out the ultimate list of Vegetarian Slow Cooker Recipes here!
Yield: Serves 4
Prep Time10 minutes
Cook Time7 hours
Total Time7 hours 10 minutes
This comforting vegetarian and vegan split pea soup takes just a few minutes to prepare for the slow cooker.
Ingredients
- 1 (16 oz.) bag dried split peas
- 1 yellow onion, peeled and diced
- 3 carrots, diced
- 3 celery stalks, diced
- 1 teaspoon salt, plus more as needed
- ¼ teaspoon freshly ground pepper, plus more as needed
- 1 dried bay leaf
- ½ cup chopped fresh parsley
- 4 sprigs fresh thyme
- 7 cups vegetable broth
Instructions
- Rinse dried peas several times and drain. Place peas in the slow cooker and the rest of the ingredients. Stir to combine. Cover and set slow cooker to low for 6-8 hours.
- Remove bay leaf and thyme stems. Use a whisk to stir the soup and break up the peas. Add water if needed to thin. If you like your soup smoother, use an immersion blender to blend. Season to taste with more salt and pepper. I like to serve my split pea soup with toasted baguette slices for dipping.
Nutrition Information:
Yield: 4Serving Size: 1
Amount Per Serving:Calories: 112Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1747mgCarbohydrates: 21gFiber: 6gSugar: 7gProtein: 6g
Featured Gluten Free make-ahead Soup Vegan Vegetarian
posted October 18, 2016 by Marina Delio
44 Comments//Leave a Comment »
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44 comments on “Vegetarian Slow Cooker Split Pea Soup”
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Heather Bauer — April 9, 2018 @ 3:17 pm Reply
I made this and it was soooo good. I had a mishap though and need to make it again. Do you think I can make it on high for 4 hours?thank you!
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Marina Delio — April 9, 2018 @ 6:37 pm Reply
so happy you liked the recipe – sorry about the mishap! I think that should work, though I haven’t tried it myself. Let me know how it goes!
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Katelyn — April 11, 2018 @ 3:17 am Reply
I cooked mine on low for 3 hours and then high for another 2 hours because I got impatient and it turned out great! I’m sure you could do all high for 3.5-4 hours and it’d be fine.
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Debra Schulman — May 1, 2018 @ 2:39 pm Reply
Hello. You’re recipes look delicious. I am vegetarian and looking for a slow cooker to make soups, beans, chili, etc. do you have a slow cooker recommendation for vegans/vegetarians that don’t need to cook meat in their slow cookers? thanks!
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silver — June 29, 2018 @ 10:20 am Reply
I have never made crock pot soup and thought it would come out to thin ( spaghetti sauce disaster) The soup was delicious! Since it made so much I froze portions individually and after thawed they were great also.
Easy and tasty! Perfect!-
Liliana valencia — October 28, 2019 @ 6:01 pm Reply
The soup is kinda disappointing. Its not thick at all like its implied and I just tastes like warm water with some salt
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Hannah Kate Harris — November 21, 2018 @ 12:41 am Reply
Made this for my meal prep this week..but I used salt free chicken broth as I already had that on hand..delicious.. any idea if this would freeze well
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Marina Delio — November 21, 2018 @ 12:43 am Reply
Hi Hannah, so happy to hear this! I haven’t personally tried freezing it, but another comment here says they froze in individual portions and they thawed well. Should be great! Enjoy 🙂
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Abby Levine — December 11, 2018 @ 9:12 pm Reply
Help! It’s been cooking on high for seven hours. It smells great but it is very very watery and I don’t know what to do
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Marina Delio — December 11, 2018 @ 9:13 pm Reply
Have you tried blending it yet? That should help hopefully!
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Shannon — December 23, 2018 @ 4:29 pm Reply
Making this tonight recipe so healthy and easy ! Can’t wait
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Destanie — January 14, 2019 @ 3:57 am Reply
How many teaspoons of dried parsley and thyme would you use in place of fresh herbs?
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lisa — February 7, 2019 @ 7:14 pm Reply
was wanting to use water instead of broth. has anyone tried that yet? wondering if it comes out too bland.
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SDB — March 4, 2019 @ 1:34 am Reply
great easy soup. Inexpensive but delicious. I make my own veggie broth the day before and use 8 cups. Cook it on high for 4 hours on the slow cooker 4 hour button. Looks watery for the first 3-3.5 but then comes together perfectly around the 4 hour mark. I dont use sale, thyme or parsley. I just throw in 1 heaping TBSP of dried Italian seasoning, some pepper and 3 bay leaves and I use 2.5 cups of split peas..even my husband, a meat eater cant get enough of this soup. I have made it about 12x and a new batch every 4 or so days…..Thank you, a perfect and yet inexpensive recipe to make ( sorry BUT FOR SOME REASON THIS IS ONLY ACCEPTING CAPITAL FONTS)
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Marcy A — April 27, 2019 @ 4:37 am Reply
I’m going to make this but curious how one makes their own vegetable broth?sorry the repky is only in caps.
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Marcy A — April 27, 2019 @ 4:40 am Reply
I’m going to make this but curious how one makes their own vegetable broth?sorry the reply is only in caps.
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Melodie — July 1, 2019 @ 12:57 am Reply
I made this tonight and it was delicious! I used 2 tsp dried thyme instead of fresh thyme, and I added 1 tsp minced garlic, and a dash of liquid smoke. So good!
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Lea — October 13, 2019 @ 11:38 pm Reply
Help! it’s been cooking for 9 hours now and my peas are still not done. Carrots are starting to get mushy. Why aren’t my peas cooking? They are hard in the middle! I followed the directions exactly as written.
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Dayna Gallagher — November 22, 2019 @ 6:55 pm Reply
LEA – SPEAKING FROM EXPERIENCE, YOU MIGHT JUST HAVE GOTTEN SOME OLD PEAS. i KNOW I’ve BOUGHT LENTILS BEFORE THAT NEVER SEEMED TO SOFTEN – THAT’S A GOOD SIGN THEY’VE BEEN SITTING AROUND IN YOUR HOME OR ON THE STORE SHELF FOR AGES.
try A FRESH BAG, AND MAKE SURE THEY’RE THE SPLIT ONES! wHOLE WILL ALSO TAKE LONGER. -
Andi R. — October 3, 2020 @ 9:04 pm Reply
This is my favorite split pea soup to make, it’s just delicious! I’ve made it several times since discovering this recipe last fall. Extras can easily be added depending on what you like (I like to add kale). Very good!
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Drew — December 31, 2019 @ 5:35 am Reply
I’m looking forward to trying this recipe but I think you left garlic off the Ingredient list. I think I see it in the photo of the ingredients before cooking, though. Nestled between the thyme and the dried peas.
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SANDRA Carter — January 14, 2020 @ 3:03 pm Reply
VERY GOOD SOUP. I THREW IN SOME CHOPPED GARLIC AND A CHOPPED POTATO AND BLENDED IT UP AT THE END UNTIL JUST A FEW CHUNKS REMAINED. I ADJUSTED SEASONING AT THEN END BY ADDING ANOTHER TSP OF SALT AND IT WAS PERFECT. I ALSO USED DRIED THYME AND SKIPPED THE PARSLEY.
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Beth — January 20, 2020 @ 8:17 pm Reply
I made this soup exactly with what is listed and I added garlic and red chili flakes! Really helps add a kick. I did end up finding out I could just do it on high for about 3-4 hrs and it’s great!
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Cheryl — April 3, 2020 @ 4:03 pm Reply
Hello.
Can this recipe be adapted to make on a cooktop? I’m probably one in a million that does own a slow cooker! 🤣-
br — February 2, 2021 @ 5:46 am Reply
My mom who makes the best split pea soup does it on the stove all the time. her recipe is similar. the peas often sink to the bottom so you need to be sure to stir every now and then so they don’t burn. it also takes less time.
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sue — February 7, 2021 @ 5:34 pm Reply
this have become my favorite soup recipe and i have shared with friends who also say it is a winning recipe. making it right now!!
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Alyce Jackson — April 7, 2020 @ 4:06 am Reply
really enjoyed this recipe and so easy to make.
my partner, who is not vegetarian also loves it.
i love that it doesn’t have loads of ingredients but loads of flavour.
tHANK YOU FOR SHARING! -
Marjorie Elaine Mosches — September 9, 2020 @ 4:49 pm Reply
Can chicken stock be used instead? Not finding veggi broth anywhere
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Marina Delio — September 9, 2020 @ 6:09 pm Reply
That’s fine as long as you’re not serving vegetarians 🙂
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Suzanne Horn — September 30, 2020 @ 2:01 am Reply
so watery..and i followed instructions to the tee
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Cristina — October 26, 2020 @ 12:30 am Reply
came out really yummy! I added about a teaspoon of non fat Greek yogurt in the bowl to make it a little creamier (weight watchers trick) in and it worked well. Next time I won’t go as heavy handed with the immersion blender lol or maybe reduce the broth by 1/2 a cup or so. Overall easy, tasty and low calorie!
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SUe N — December 21, 2020 @ 10:05 pm Reply
(Can’t turn off caps) I made this in my instant pot on crockpot mode,5 hours on low). I didn’t give it enough time so the peas were a bit firm and it seemed runny so I put it on soup mode for 20 min. Blended it up. Very tasty. Wish I had read the above comment about it absorbing the excess broth. Now it is paste. Lol. I’ll just add more broth when I serve it.
Thanks. -
Michael Flanell — February 6, 2021 @ 4:56 pm Reply
Do you have to personal the peas before using?
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Diamon — February 13, 2021 @ 1:53 am Reply
What is a serving size? Seems 4 servings per pot would be a lot.
Cap problem also.
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Roberta — October 20, 2021 @ 1:05 am Reply
I think it depends on what crock pot you have. Mine is older – I’ve been cooking for 8 hours – 3 of those on high and it is still not done. I also think less liquid could be used. But it is flavorful.
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Gail — December 10, 2022 @ 8:56 pm Reply
I cOoked this on the stove and it took about 2.5 hours. I only had 32oz vegetable broth so used better than bouillon and 3 cups water for the rest. Very tasty! This is a keeper for chilly days.
