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Crock Pot Split Pea Soup is a hearty slow cooker soup recipe made with split peas, carrots, celery, onions, vegetable broth and seasonings.

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Crock Pot Split Pea Soup is the perfect comfort food for cold weather.

This vegetarian split pea soup is thick and creamy.

This slow cooker pea soup recipe takes about five minutes to prep and then either 4-6 hours of slow cooking time on HIGH or 8-10 hours on LOW.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this pea soup, I started by chopping some onions, carrots and celery.

I dumped the chopped onions, carrots and celery into the crock pot.

I also added some minced garlic, salt, pepper, red pepper flakes, miso paste, bay leaf, and chopped parsley to the pot.

I poured some vegetable broth into the pot.

I stirred the ingredients together and placed the lid on the crock pot.

I set my crock pot to LOW and left it to cook for about eight hours, stirring occasionally.

After eight hours, I remove the bay leaf from the pot.

I added some fresh chopped parsley to the pot.

Then the slow cooker vegetarian pea soup was ready to serve.

Split pea soup is naturally thick and creamy.

This hearty soup is the ultimate comfort food on a chilly day.

If you are looking for a delicious slow cooker veggie soup recipe, then you need to try this Crock Pot Split Pea Soup!

More Crock Pot Soup Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make Crock Pot Vegetarian Split Pea Soup:

• 1 lb Dried Split Peas
• 1 Yellow Onion
• 3 Cloves Garlic
• 3 Medium Carrots
• 3 Celery Stalks
• 1 tsp Salt
• ½ tsp Pepper
• ½ tsp Red Pepper Flakes
• 1 tsp Miso Paste
• 7 cups Vegetable Broth
• 1 Bay Leaf
• 2 tbsp fresh parsley (1 tbsp dried)
• Additional fresh parsley for serving if desired

How to Make Crock Pot Split Pea Soup:

1. Cut the onion, carrots, and celery stalks into small pieces and set aside. Mince the garlic and set aside.
2. In the bowl of your slow cooker, add the chopped onion, carrots, celery, and garlic. Pour the 1 lb of dried split peas over the top.
3. Add the salt, pepper, red pepper flakes, miso paste, bay leaf, and chopped parsley.
4. Pour the vegetable broth over the top and give the mixture a stir.
5. Set your slow cooker to low and cook for 8-10 hours or on high and cook for 4-6 hours. **This will all depend on how much time you have.
6. This is a set-it-and-forget-it type of recipe. You can stir the soup throughout the day but it’s not necessary.
7. After the time is up, remove the bay leaf from the soup and spoon out bowls of soup and serve immediately.
8. Top with fresh parsley if desired and enjoy!

FAQS:

How should I store leftover split pea soup?

Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat you can microwave the soup in a microwave-safe container or reheat the soup over the stovetop. You may want to add in some liquid when warming it up to help thin out the soup. Liquid such as broth or water works well.

Do I need to soak my split peas before cooking?

No! There’s no need to soak your split peas before cooking. Unlike beans, split peas can be added directly to the slow cooker or pot before cooking.

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