Slow Cooker Vegetarian Split Pea Sup

My slow cooker has been working overtime in the past few months. So much soup! I love it. Recently, we have returned to eating more meat-free food. While the slowest recipe cooker relies heavily on meat and poultry, this Slow Cooker Split Pea Soup is 100% vegetarian. As a substitute for ham to flavor soup, I have added a good dose of curry powder.

I was an adult before I really fell in love with split pea soup. Fill and entertain in the way that other soups don't. Thick, gruel texture gives it a stick-to-you-rib feel. Perfect for cold days when you want to do is stay inside, eat something warm and nutritious, and cuddle with blankets and books.


  • 8 cups of water or vegetable broth
  • 16 ounce split peas (green or yellow)
  • 16 ounces of red potatoes, diced
  • 1 medium of onion, diced
  • 2 carrots, peel and cut into cubes
  • 2 celery sticks, diced
  • 3 cloves of garlic, chopped
  • 1-2 tablespoons of curry powder (depending on preference)
  • 1 bay leaf
  • Sea salt and pepper, to taste
  • Fresh cilantro, for decoration (optional)
  • To serve: naan or other flatbread


  1. Place all ingredients in the slow cooker.
  2. Cook high for 4 hours or low for 8-10 hours.
  3. Remove the lid and stir. Taste and add salt and pepper. Remove bay leaves.
  4. Spoon into a bowl and serve warm.

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