This hearty vegan split pea soup is protein-packed and extremely satisfying! Loaded with buttery potatoes, tender split green peas, and lots of vegetables, this gluten-free soup is easy to make in the slow cooker with staples that you probably already have in your pantry!
Add the diced onion, sliced carrots, and celery, chopped potatoes, minced garlic to a large slow cooker.
Rinse the split peas in a strainer under cool running water for 1-2 minutes or until the water runs clear. Then pour the rinsed split peas into the slow cooker with the vegetables.
Next, add 2 tsp dried thyme, 2 tsp dried basil, 1 bay leaf, ¾ tsp salt, ½ tsp black pepper, 4 cups vegetable broth, and 3 cups water to the slow cooker. Stir it a couple of times to mix all the ingredients together. The liquid should just barely cover everything in the slow cooker. If it doesn't, add a more broth or water until it does.
Cover with the lid and set it to cook on high for 5 hours or until the split peas are soft and tender to your preference.
Right before serving, stir in 1 cup of roughly chopped fresh parsley and 2 tbsp of fresh lemon juice to the soup. Taste and add more salt or pepper if necessary.
Notes
Rinse the dried peas in a strainer under cool running water for 1-2 minutes until the water runs clear before adding them to the slow cooker.
Make sure to add enough water to the slow cooker for the split peas to absorb while they cook. The ratio is 1:2 split peas to water. This recipe calls for 1 ½ cups of split peas, so you'll need to add 3 cups of water. The liquid should just barely cover everything in the slow cooker.
The soup needs to cook for 5 hours on high or 7-8 hours on low to ensure that the split peas are soft and tender.
Store leftovers in an airtight container in the fridge for 4-5 days or you can freeze it for a future meal.