Slow Cooker Split Pea Soup
My slow cooker split pea soup is the ultimate set-it-and-forget-it meal! It’s made with just a handful of simple ingredients, but you’d never know it from the taste. Hearty, cozy, and comforting, this soup is bound to become a favorite in your weeknight rotation!
Servings: 6
Calories: 320kcal
Equipment
- 4-quart (or larger) slow cooker
Ingredients
- 1 pound dried split peas
- 1 medium onion, diced
- 1 medium russet potato, scrubbed and diced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- ¼ teaspoon ground cloves
- 7 cups vegetable broth, plus up to 1 additional cup, if desired
- Salt and pepper, to taste
Instructions
- Place all ingredients except for the salt and pepper into a large slow cooker (4-quart or larger). Stir to combine.
- Cover and cook on high for about 3 ½ hours, or low for about 6 hours (Note 1). Stir occasionally during the last hour.
- Optionally, thin the soup with an additional cup of broth, if you prefer thinner, brothier soup. Season the soup with salt and pepper to taste.
- Ladle into bowls and serve.
Notes
- Cook times can vary among slow cookers, so keep an eye on it the first time you make this.
Nutrition
Serving: 1.5cups | Calories: 320kcal | Carbohydrates: 60g | Protein: 20g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 1137mg | Potassium: 1030mg | Fiber: 21g | Sugar: 11g | Vitamin A: 4159IU | Vitamin C: 12mg | Calcium: 68mg | Iron: 4mg