Slow Cooker Split Pea Soup
Calories: 6
Adjust Servings Here: 10 servings
Description
This slow cooker split pea soup cooks dried green split peas with onion, celery, garlic, herbs, and broth until completely tender. Blend until smooth, then finish with milk and cheese for a thick, creamy soup.
Ingredients
- 250 g (8 oz) Dried green split peas rinsed
- 1 tbsp Olive oil
- 1 med Onion finely chopped
- 1 Celery stalks finely chopped
- 2 large Garlic cloves minced
- ½ tsp Dried thyme
- 2 Bay leaves
- 2 tbsp Fresh parsley chopped
- 750 ml (3 cups) Vegetable or chicken broth
- 480 ml (2 cups) Water or more if necessary
- 120 ml (½ cup) Whole milk
- 30 g (2 tbsp) Cheddar cheese grated
- ½ tsp Black pepper
- Salt to taste
Instructions
- Combine. Add the rinsed split peas, olive oil, onion, celery, garlic, thyme, bay leaves, parsley, broth, water, and black pepper to the slow cooker. Stir to combine.250 g Dried green split peas, 1 tbsp Olive oil, 1 med Onion, 1 Celery stalks, 2 large Garlic cloves, ½ tsp Dried thyme, 2 Bay leaves, 2 tbsp Fresh parsley, 750 ml Vegetable or chicken broth, 480 ml Water
- Slow cook. Cover and cook on HIGH for 5 hours or LOW for 8 hours, or until the split peas are completely soft and break apart easily.
- Blend. Remove the herbs. Remove and discard the bay leaves. Use an immersion blender to blend the soup until smooth, or blend only partially if you prefer more texture.
- Finish. Stir in the milk and cheddar cheese. Cover and cook for another 10 to 15 minutes, until the cheese has melted and the soup is heated through.120 ml Whole milk, 30 g Cheddar cheese
- Season. Taste and add salt and additional black pepper as needed. If the soup is too thick, add a little warm broth or water until it reaches the consistency you like.½ tsp Black pepper, Salt
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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