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Split Pea Soup

This fabulous Split Pea Soup was made using the Design Series 3-quart Manual Slow Cooker and it couldn't be more simple!

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If there is a meal that I could eat rain or shine it would have to be soup. I love how soup can check all the boxes. It is comforting, nourishing, warm and cozy and has all the healthy elements of a well rounded meal wrapped up in a humble bowl. Soup is a superfood in my opinion, cause it’s got all the bases covered. Soup with all its nutritional benefits has one more thing that I have yet to mention. It is EASY to come together and when you read this recipe, you will realize exactly what I mean. It just doesn’t get easier than this folks.

I am super pleased to announce that I have partnered up with Crockpot and will be bringing you a new recipe using Crockpot’s wonderful slow cookers over the next 6 months. I will show you just how convenient these machines are without compromising taste! I don’t know about you, but I grew up with a Crockpot. My Mom used Crockpot (she still does) so the fact that I get to create my own recipes using them is really awesome, nostalgic and I really really cool

woman pouring homemade granola from a glass jar into a white bowl

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Split Pea Soup

This fabulous slow cooked meal using the Design Series 3-quart Manual Slow Cooker could not be simpler to make. Throw everything in and let the machine do the rest!
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Servings: 4
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes

Equipment

  • Slow Cooker

Ingredients

  • 4 tbsp olive oil
  • 1 shallot finely chopped
  • 1 clove garlic minced
  • 1 medium carrot small dice
  • 1¼ cups fennel diced
  • 1 cup split peas rinsed
  • ½ tsp chili flakes
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp salt
  • cracked pepper
  • 4 cups vegetable broth

Instructions

  • Turn on the slow cooker to high and pour in olive oil. Add shallot, garlic, carrot and fennel. Stir to coat.
  • Use a mortar and pestle or a small spice grinder to crack the fennel and cumin seeds. Not looking for a powder, just enough to break the hull of the seeds. Add to the slow cooker.
  • Rinse split peas and add to slow cooker along with the veggie broth.
  • Season with chili flakes, salt and pepper. Bring soup to a bubble, then reduce heat to low and cook for 4-5 hours until vegetables are soft and tender.
  • Enjoy soup as is or pulse with an immersion blender before serving. Garnish the soup with sprouts, chili sauce or your favourite hot sauce.

Nutrition

Serving: 1serving | Calories: 328kcal | Carbohydrates: 38g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1560mg | Potassium: 691mg | Fiber: 14g | Sugar: 8g | Vitamin A: 3239IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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