Recipes » Soups » Best Split Pea Soup

By Vicki Brett-Gach

(6)

This recipe has a long history, and goes back several decades. My mom made a wonderful split pea soup when I was growing up, and over the years, I tweaked her recipe, removing all animal products and added oils. Now it’s simple as can be, and incredibly delicious. I usually make this in a slow cooker, which requires no babysitting at all. But you can simmer it on the stove. We typically turn this soup into a hearty Sunday dinner, adding whole grain pasta, cooked greens, or diced potatoes to our bowls. This makes a big pot of stick-to-the-ribs soup, and you’ll find there’s plenty for a few extra bowls during the week.

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

1 lb split peas, sorted and rinsed
2 qt vegetable broth
1 qt water (2 cups less if using a slow cooker)
1 large Vidalia onion, minced
1-2 cloves fresh garlic, minced
2-3 stalks celery, chopped
2-3 carrots, finely chopped
bay leaves
2 tsp kosher salt (or to taste)
Black pepper, to taste

Instructions

Slow Cooker Instructions

1. Combine all ingredients in a large slow cooker. Set to low if using a newer slow cooker, or high if an older one, and cook for 7-9 hours. Use an immersion blender to create an even creamier texture, if desired.

Stovetop Instructions

1. Combine all ingredients in large soup pot, and bring to a rolling boil. Cover and reduce heat, and continue simmering for around 2 hours, or until split peas are tender and soup becomes thick and creamy. Use an immersion blender to create an even creamier texture, if desired.