Go Back
+ servings
Print

Slow Cooker Vegan Split Pea Potato Soup

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! 
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 8 servings
Calories 238kcal

Equipment

  • 8-Quart Slow Cooker

Ingredients

  • 1 medium red onion diced
  • 5 medium carrots peeled & sliced
  • 4 medium celery stalks sliced
  • 4 medium garlic cloves minced
  • 5 cups russet potatoes chopped into small cubes (about 5 medium potatoes)
  • 1 ½ cups dried split peas rinsed very well
  • 2 tsp dried thyme
  • 2 tsp dried basil
  • 1 bay leaf
  • ¾ tsp salt
  • ½ tsp black pepper
  • 4 cups low-sodium vegetable broth
  • 3 cups water
  • 1 cup fresh parsley roughly chopped
  • 2 tbsp fresh lemon juice

Instructions

  • 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. 

Nutrition

Serving: 8cups | Calories: 238kcal | Carbohydrates: 48g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 751mg | Potassium: 1007mg | Fiber: 13g | Sugar: 7g | Vitamin A: 7406IU | Vitamin C: 22mg | Calcium: 82mg | Iron: 4mg