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Hearty Vegetable Split Pea Soup

Total Time

Prep: 10 min. Cook: 7 hours

Makes

8 servings (2 quarts)

This slow-cooker soup is my secret weapon on busy days. It’s delicious served with oyster crackers that are tossed in a bit of melted butter and herbs and then lightly toasted in the oven. —Whitney Jensen, Spring Lake, Michigan
Hearty Vegetable Split Pea Soup Recipe photo by Taste of Home

Ingredients

  • 1 package (16 ounces) dried green split peas, rinsed
  • 1 large carrot, chopped
  • 1 celery rib, chopped
  • 1 small onion, chopped
  • 1 bay leaf
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 6 cups water

Directions

  1. In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Discard bay leaf.

Can you freeze Hearty Vegetable Split Pea Soup?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts

1 cup: 202 calories, 1g fat (0 saturated fat), 0 cholesterol, 462mg sodium, 36g carbohydrate (5g sugars, 15g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

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