Slow Cooker Split Pea Soup

Use water in this soup instead of stock for a hearty vegan dinner.

  • Active:
  • Total Time:
  • Servings: Makes about 12 cups 
  • Time(Other): to 8 hours

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  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, chopped
  • 5 garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • 6 medium carrots, cut into chunks
  • 2 celery stalks, chopped
  • 8 cups chicken stock or water
  • 1 pound dried split peas

How to make this recipe

  1. Heat a slow cooker on high until hot. Stir in the oil, onions, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally until golden, about 6 minutes. Stir in the carrots, celery, stock, and split peas. Reduce the heat to low and cook until the split peas have fallen apart, 6 to 8 hours. Season the soup with salt and pepper to taste, then serve.

Contributed By Photo © Ian Knauer Published March 2014

1044247 recipes/slow-cooker-split-pea-soup 2015-11-20T21:33:04+00:00 Ian Knauer soups-and-stews|weeknight-dinner|side-dishes|web-exclusive|healthy||vegetarian|fall|winter|gluten-free march-2014 recipes,slow-cooker-split-pea-soup 1044247

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