Slow Cooker Sweet Potato Split Pea Soup

Slow Cooker Sweet Potato Split Pea Soup

Table of Contents

Warm comforting and naturally creamy this Slow Cooker Sweet Potato Split Pea Soup is a nourishing bowl of goodness perfect for chilly days or anytime you need a healthy plant-based meal. It’s loaded with fiber protein and vitamins and it’s completely fuss-free — just toss everything in the slow cooker and let it work its magic. Whether you’re vegan vegetarian or simply looking to eat more whole foods this soup is a win.

Prep & Cook Time:

Prep Time: 10 minutes

Cook Time: 6 to 8 hours on low or 3 to 4 hours on high

Total Time: About 6 to 8 hours

Serves: 6

Ingredients:

1 ½ cups dried green split peas rinsed

2 medium sweet potatoes peeled and chopped

2 carrots chopped

2 celery stalks chopped

1 small onion chopped

3 cloves garlic minced

6 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon ground cumin

½ teaspoon turmeric

1 bay leaf

Salt and pepper to taste

½ cup corn kernels (optional)

Fresh parsley for garnish (optional)

Instructions:

Add ingredients to slow cooker:
Place split peas sweet potatoes carrots celery onion garlic and all seasonings in the slow cooker. Pour in the vegetable broth and stir to combine.

Cook:
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours until peas are soft and vegetables are tender.

Adjust and blend if desired:
Stir well remove bay leaf. You can blend half of the soup with an immersion blender for a smoother texture or leave it chunky.

See also  Cornflake Biscuits

Add extras and serve:
Stir in corn if using. Taste and adjust salt and pepper. Garnish with fresh parsley and serve warm.

Tips:

No need to soak peas beforehand — just rinse them well.

For a creamier texture blend part of the soup but leave chunks for variety.

Meal prep friendly — stores well in the fridge up to 5 days or freeze in batches for up to 3 months.

Boost protein by adding cooked lentils or chickpeas at the end.

Q&A:

Q: Can I use yellow split peas instead?
A: Yes they work just as well and have a slightly sweeter flavor.

Q: Can I make this on the stovetop?
A: Absolutely! Simmer covered on low for about 1 ½ hours until peas and veggies are soft.

Q: Can I add other vegetables?
A: Yes feel free to toss in zucchini spinach or bell peppers in the last hour of cooking.

Q: Is this soup gluten-free?
A: Yes as long as your broth is gluten-free.

Nutrition (Per Serving):

Calories: ~240

Protein: 13g

Carbs: 42g

Fat: 2g

Fiber: 10g

Sugar: 6g
(Values are approximate and vary by ingredients)

Conclusion:

This Slow Cooker Sweet Potato Split Pea Soup is a delicious way to eat more plants without sacrificing comfort or flavor. Hearty satisfying and packed with nutrients it’s a great make-ahead meal that keeps you full and fueled. Set it and forget it then enjoy a steaming bowl of cozy goodness whenever you’re ready.