A few weeks ago I posted a picture of a homemade split pea soup on Instagram and had several people ask me for the recipe. I actually didn’t really follow a recipe for that soup because I had looked at one that used a pressure cooker and I don’t have one. So I made it my mission to find a split pea soup I felt comfortable sharing with you all. I decided to try a slow cooker version because I love putting something in the crockpot in the morning and coming home to a warm meal. I added in the cauliflower because it gives the soup some extra veggie goodness and also thickens it a little bit (maybe next time I will try it with broccoli)! I enjoyed this last night and can’t wait for the leftovers tonight :).
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- 1 package (16oz) dried green split peas
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 bay leaves
- 1½ tsp salt
- 1 tsp dried thyme
- 1 tsp ground black pepper
- 1 head cauliflower, chopped
- 6 cups low sodium vegetable broth (can use water too)
- 1 tsp paprika
- Salt and pepper
- For slow cooker, combine all ingredients in a slow cooker. Cook covered on low for 6-8 hours (or on high for 4-6) until peas are tender. Add paprika and salt and pepper to taste.
- For stovetop, saute the onions over medium heat with some olive oil, thyme, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the broth, carrots, celery, cauliflower, bay leaves and split peas. Bring to a boil, then simmer uncovered for about 45 minutes-1 hour or until peas are tender. Stir frequently to keep the solids from burning on the bottom. Add paprika and salt and pepper to taste.
- For both types of cooking, blend prior to serving. I use an immersion blender which makes it super easy but you can also transfer to a blender and pulse until it is the consistency you prefer.