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.