👩🍳 Instructions
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1
Rinse the yellow split peas thoroughly under cold running water in a fine-mesh sieve until the water runs clear. Dice the onion, carrots, and celery, and mince the garlic.
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2
Add the rinsed split peas, diced onion, carrots, celery, and minced garlic to the basin of a 6-quart (or larger) slow cooker.
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3
Pour in the vegetable broth. Stir in the dried thyme, smoked paprika, bay leaf, salt, and black pepper.
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4
Cover the slow cooker and cook on the LOW setting for 6-8 hours, or on HIGH for 3-4 hours, until the split peas are very tender and have broken down, creating a thick, creamy soup.
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5
Once cooked, carefully remove and discard the bay leaf. Stir the soup well. Taste and adjust seasoning as needed, adding more salt, pepper, or a splash of broth if it's too thick.
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6
Ladle into bowls, garnish with fresh parsley or chives if desired, and serve hot with crusty bread.
💡 Notes
For a creamier soup, blend a portion of the soup with an immersion blender. If the soup is too thick after cooking, add more vegetable broth until desired consistency is reached. Store leftovers in an airtight container in the refrigerator for up to 4-5 days or freeze for up to 3 months.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
25g
Total Fat
12g
Saturated Fat
4g
Carbs
35g
Fiber
3g
Sugar
5g
Sodium
450mg
Cholesterol
65mg
