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–+ servings

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.