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Slow Cooker Split Pea Soup

This slow cooker split pea soup transforms humble dried peas into a thick, velvety bowl of comfort with minimal effort. Main ingredients like split peas, vegetables, and smoky meats meld into a hearty, aromatic soup that thickens beautifully overnight. The final dish boasts a creamy texture with a rich, smoky flavor and rustic appearance.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound split peas rinsed thoroughly
  • 4 cups vegetable broth preferably homemade for richer flavor
  • 2 large carrots diced small
  • 1 large onion diced small
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika optional, for smoky flavor
  • 1 bay leaf bay leaf
  • 1 smoked sausage smoked sausage sliced, optional for depth
  • to taste salt and pepper adjust at the end
  • 2 cups water water for adjusting consistency
  • handful greens spinach or kale chopped, added at the end

Equipment

  • Slow Cooker
  • Chopping board
  • Knife
  • Wooden spoon

Method
 

  1. Start by rinsing the split peas thoroughly under cold water until the water runs clear—this helps remove any debris and reduces foaming during cooking.
  2. Chop the carrots and onion into small, uniform pieces to ensure they soften evenly during slow cooking.
  3. Mince the garlic cloves finely, releasing their fragrant aroma as you prepare to add them.
  4. Add the rinsed peas, diced carrots, onion, and minced garlic into your slow cooker, spreading them out evenly.
  5. Pour in the vegetable broth along with two cups of water, then sprinkle in smoked paprika and add the bay leaf for flavor.
  6. If using, layer the sliced smoked sausage on top for a smoky depth that will infuse the soup as it cooks.
  7. Cover the slow cooker with the lid and set it to low. Let it cook for 6 to 8 hours until the peas are soft and the mixture looks thick and velvety.
  8. About 30 minutes before the end, check the soup’s thickness and season with salt and pepper to taste. If it’s too thick, stir in a splash of water to loosen it.
  9. Remove the bay leaf and sausage slices if used, then stir in a handful of chopped greens for a fresh contrast—let them wilt for about 10 minutes.
  10. For an extra creamy texture, use an immersion blender to partially purée the soup directly in the slow cooker, blending until smooth but leaving some texture if desired.
  11. Once the soup is thick, fragrant, and velvety, ladle it into bowls, garnish with a drizzle of olive oil or fresh herbs if you like, and enjoy the cozy, smoky aroma.

Notes

For a vegetarian version, skip the sausage and add extra smoked paprika or a dash of liquid smoke for depth. The soup tastes even better the next day, as flavors meld and deepen. Adjust seasoning carefully, as broth can be salty.