Slow Cooker Vegetarian Split Pea Soup

Cold rainy days call for split pea soup. The best kind is the kind that takes hardly any effort, and that’s what crock pots are for! This cooks in only six hours so it’s a snap to put it together at lunchtime and have dinner ready, or cook it overnight so it’s ready in the morning to be packed up for lunch.  The leftovers are even better if that’s possible, so make this on the weekend for a whole week’s worth of healthy lunches.  Mmmmmm soup.  I am leaning vegetarian more often these days and this recipe is actually vegan so bonus points, right?

You know that bag of green split peas in the back of your pantry that you’ve been saving for that day you have time to make soup?  It’s time to get that out.  Now throw it away because super old peas will never cook all the way through, and go buy yourself some new dried peas.

The recipe is very flexible, so use whatever veggies you like or just want to get out of the fridge.  I added a sliced zucchini to the batch in the photo, but left it out of the recipe.  The texture didn’t quite work for me.  Vegetarian split pea soup is less common than the traditional kind with ham – the garlic and spices add the extra flavor boost to make this a perfect comfort food whether you eat vegetarian or not.

Millcreek olive oil
Garlic, carrots, and onion from Urban Farm & Feed
Kale from my garden!  This is an ideal garden plant for Salt Lake.  I planted mine in the fall, then it sat under snow for the whole winter and now is growing again, happy as can be, with zero effort on my part other than eating it.

Slow Cooker Vegetarian Split Pea Soup

Slow Cooker Vegetarian Split Pea Soup

Hearty and delicious vegetarian split pea soup made in the slow cooker.


  • 1 lb dried green split peas
  • 4 medium carrots, diced
  • 1 small onion, diced
  • 1 Tbsp olive oil
  • 1 large garlic clove, minced
  • 1 or 2 handfuls fresh kale or spinach, shredded
  • 1 Tbsp parsley, fresh or dried
  • 1 bay leaf
  • 4 cups stock
  • 2 cups water
  • Salt and Pepper to taste


  1. Saute onion in olive oil until mostly soft. Add garlic and cook for another two minutes. Remove from heat.
  2. Spread peas in crockpot and do a quick sort-through to make sure there aren't rocks or other things that are not peas. Peas are very tiny and it's easy and very common for rocks to get in there, so it is worth the few minutes to look through and double check.
  3. Put onions/garlic and all other veggies on top of peas. Add stock and water. Cook on low for 6 hours (I don't recommend letting it go longer than this or the peas turn mushy).
  4. Serve steaming hot with fresh bread and big hugs.


Whoever gets the bay leaf in their bowl gets to make a wish before throwing it away (don't eat the bay leaf).