Slow-Cooked Vegan Split Pea Soup Recipe
This is the kind of soup that hugs your soul. It’s hearty, rich, and requires almost zero effort—because your slow cooker does all the work. The split peas break down into creamy perfection while the carrots, celery, and onion add sweetness and depth. No ham? No problem! Smoked paprika and garlic bring all the comforting, savory flavors you need. This soup is the ultimate “set it and forget it” meal that makes you feel like you actually planned dinner. Serve it with crusty bread, and suddenly, you’re the queen of cozy meals—without lifting a finger.
Slow-Cooked Vegan Split Pea Soup Recipe
A rich, comforting soup that practically cooks itself. Packed with protein, fiber, and smoky flavor—no ham needed!
Ingredients
- 2 cups dried split peas rinsed
- 1 small onion diced
- 2 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 tsp smoked paprika
- ½ tsp thyme
- ½ tsp black pepper
- 1 bay leaf
- 6 cups vegetable broth
- ½ tsp salt adjust to taste
- 1 tbsp lemon juice optional
Instructions
- Add split peas, onion, carrots, celery, and garlic to the slow cooker.
- Sprinkle in smoked paprika, thyme, black pepper, and add the bay leaf.
- Pour in the vegetable broth and stir everything together.
- Cover and cook on low for 6 hours, stirring occasionally if you’re feeling ambitious.
- Remove the bay leaf, then add salt and lemon juice if desired.
- Blend slightly for a creamier texture or leave it chunky.
Notes
Nutritional Information (Per Serving)
- Calories: 220
- Total Fat: 1.5g
- Saturated Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 14g
Vitamins & Minerals (Per Serving)
- Vitamin A: 45%
- Iron: 20%
- Folate: 35%
- Magnesium: 18%
- Potassium: 25%
Tips for the Best Split Pea Soup
- For extra creaminess, blend half the soup and mix it back in.
- Stir in a splash of coconut milk for a richer texture.
- Let it sit overnight—the flavors get even better the next day.
