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Easy Slow Cooker Split Pea Soup (Vegan)

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Growing up, I always lamented the fact that Arizona didn’t have more seasonal weather.

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The majority of my family is split between Minnesota and Ohio, where the leaves are falling and the weather is cooling, making for a much better Fall feeling.

I drool over the setting in movies set back east or in places where trees are plentiful and cacti are not. The 1978 version of Halloween is one of my favorite movies simply because of the beautiful scenery.

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Regardless of the weather, I have a delicious and easy soup for you. I’ve been making this hearty and flavorful recipe for years, and it couldn’t be easier!

Print Recipe
5 from 1 vote

Easy Slow Cooker Split Pea Soup (Vegan)

Prep Time10 mins
Cook Time10 hrs
Total Time10 hrs 10 mins
Servings: 4 bowls
Calories: 238kcal
Author: Lauren Goslin

Ingredients

  • 1 1/4 c. dried split peas rinsed
  • 1/2 small yellow onion about 1/2 cup
  • 1 c. celery chopped
  • 2 carrots chopped
  • 2 garlic cloves chopped
  • 2 t. dried basil
  • 1/2 t. dried rosemary
  • 1 bay leaf
  • 1 t. sea salt
  • 1/2 t. black pepper
  • 4 c. water
  • 2 T. fresh parsley chopped

Instructions

  • Layer the ingredients in the order listed (split peas on the bottom, topped with onion, celery, etc.); reserve the parsley.
  • Cook the soup on high for 5-6 hours or low for 9-10 hours.
  • If at the end of this time the soup is not thickened to your liking, remove the lid and turn the dial to 'high' until it reduces to suit your taste.
  • Garnish with parsley, ladle into bowls, and enjoy!

Notes

Weight Watchers points (new system): 5

Nutrition

Serving: 1g | Calories: 238kcal | Carbohydrates: 43.3g | Protein: 16g | Fat: 0.9g | Polyunsaturated Fat: 0.9g | Sodium: 531mg | Fiber: 17.6g | Sugar: 7.5g

I like my soup pretty thick, so I remove the lid at the end and let it cook for an extra 30 minutes or so.

This is a great ‘hands off’ meal for days when you have a few minutes to spare in the morning and not much leniency at night. Sometimes, if I need a protein boost, I throw in some chopped chicken sausage.

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Served with a salad and some fresh warm bread (does anyone eat bread any more?), this makes a scrumptious and filling meal!

What’s your favorite soup? Did you have a happy Halloween?

Here are some highlights from our night. Jade was a witch, Nat was Cinderella, I was Little Red Riding Hood, and, upon my request, my husband was Zombie Boy (google Lady Gaga for that one). What is it about tattooed men that I love anyway?? #mystery

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Love that last one! 😀

 

 

Comments

  2. Jenna V says

    I discovered this on Pinterest yesterday. I made it this morning. And enjoyed it for lunch this afternoon!

    So easy and filling and warm and delicious! I did use 6 cups of vegetable broth instead of just water. I also used thyme instead of basil, just because that’s what I had. I used my immersion blender to whip it up into a smooth consistency and added a dollop of greek yogurt to my cup full.

    Thank you!

    Reply

  4. Anetta Bursh says

    You are really in food stuff, the combination and everything. I like this soup and hope to gather all the ingredients and try it out. I hope it will come out just as it is in the cup. Lovely ~ Anetta

    Reply

    • Lauren says

      Hi Heidi,

      I don’t eat pork, so I’m unsure about that. You may want to search for a recipe that isn’t vegan. 🙂

      Reply

  8. Emma says

    Those pics are so cute! Halloween was pretty much a non-event here…I’m gearing up for Christmas instead.
    I love a good split-pea soup to, especially when It’s super thick 🙂

    Reply

  9. Amanda says

    Aaron was just in Tucson for a video shoot and he was telling me how it was so beautiful, but almost like going to another country because the landscape is so different from Boston. He did say the temps were around 80 though, so you definitely have that going for Arizona! Love the photos of your family – so adorable! <3

    Reply

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