My slow cooker has been working overtime the last few months. So much soup! I love it. Recently, we’ve been back to eating more meatless meals. While most slow cooker recipes rely heavily on meat and poultry, this Slow Cooker Split Pea Soup is 100% vegetarian. In lieu of ham to flavor the soup, I’ve added a good dose of curry powder.
I was an adult before I truly fell in love with split pea soup. It’s filling and comforting in a way that other soups are not. The thick, porridge texture gives it that stick-to-your-ribs feel. It’s perfect for a chilly day when all you want to do is stay inside, eat something warm and nourishing, and cuddle up with a blanket and book.
I have about a dozen different kinds of curry powders and pastes in my kitchen. This recipe uses a good, basic Madras curry powder. Use the kind you like best, or if you’re not a curry fan, you can simply omit it or use dried herbs instead. Curry powder gets its yellow color from one of our favorite spices, turmeric, which has anti-inflammatory properties.
I feel like split peas are an unsung hero. Often overlooked for other sexier pulses and legumes, split peas are low fat and loaded with dietary fiber. Just one cup provides 66% of the recommended dietary fiber for the day. And to that add in the trace minerals molybdenum, manganese, copper, phosphorus, and vitamins (folate, pantothenic acid, B1), and protein.
This soup also has onion, carrots, celery, garlic, and red potatoes. I leave the veggies in larger pieces for a chunkier soup, but this soup is also great pureed. Be sure to check the recipe notes about the thickness of the soup.
If you’re a fan of slow cooker meals like I am, check out our other slow cooker recipes. (P.S. You can place all of the split pea soup ingredients, minus the liquid, into a large freezer bag for a make-ahead slow cooker pack. Just empty the bag contents into the slow cooker and add water or broth. Extend cooking time by about 1 hour.)
Slow Cooker Vegetarian Split Pea Soup
- Slow cooker
- 8 cups water or vegetable broth
- 16 ounces split peas green or yellow
- 16 ounces red potatoes cubed
- 1 medium onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1-2 tablespoons curry powder depending on preference
- 1 bay leaf
- Sea salt and black pepper to taste
- Fresh cilantro for garnish (optional)
- For serving: naan or other flatbread
- Place all of the ingredients into a slow cooker.
- Cook on HIGH for 4 hours or LOW for 8-10 hours.
- Remove lid and stir well. Taste and add salt and pepper. Remove bay leaf.
- Ladle into bowls and serve warm.