Split Pea Soup in Slow Cooker

Slow cooked split pea soup with sweet leeks, carrots and hearty potatoes. Vegan, gluten free and oil free too.

It's official! Soups are ON in my kitchen. Starting Monday with slow cooker split pea soup.

I was so eager to share my favorite Split Pea Soup recipe with you that I decided to post few hours early. This split pea soup is vegetarian. Yes, vegetarian, without ham and I can tell you it is still so so flavorful, delicious, and healthier (as well) because I slow cooked it with sweet leeks, carrots and hearty potatoes in slow cooker. 

In my humble opinion, this vegan and gluten free soup is perfect to kick-start meatless Monday -healthy and fit. 

Recipe calls for slow cooker but don't worry if you don't want to use one! I have also included instructions to cook it in heavy-bottom-pan.

Honestly, I wait for fall-winter season every year to start serving soups in weekday dinner. First because soups need far less effort and are ready in one pot which means easy cleanup and effortless dinner. Second, because nothing can beat the comfort of a nourishing soup. Third, because soups are far more healthier.. Like this split pea soup! It has no o...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 5 of 1 Cup Servings Serves: 5


  • 3-4 Potatoes (red baby potatoes, small diced)
  • 1 Cup Split Peas (split, dried green peas)
  • 2 Celery (about 1/2 cup, celery stalk, small chopped)
  • 2 Carrots (about 1/2 cup when small chopped)
  • 1 Leek (washed, thin sliced)
  • 2 Garlic (cloves, rough chopped)
  • 1/2 tsp Oregano (dried leaves)
  • 1/2 tsp Cumin Powder
  • 4 Cup Vegetable Stock (*or water)
  • 2 tbsp Lime (juice)
  • Salt and Black Pepper (to taste)
  • Parsley (fresh leaves, chopped, for garnish)


  • 1. Thoroughly wash split peas under running water. Add all of the ingredients - split peas, chopped carrot, celery, leek, garlic, oregano and cumin with 1/2 tsp of salt into crock pot. Add 3 cups of water or vegetable stock.
    Additional Notes:
    For cooking on stove top, saute the onion, carrot and celery until onions are translucent, then add the remaining ingredients.
  • 2. Cover and cook on high for 4.5 hours or on low for 8 hours, until peas are very tender.
    Additional Notes:
    For cooking on stove top, cover and simmer for 20-25 minutes or until peas are tender.
  • 3. Before serving, blend soup using immersion blender. (I like to keep it little chunky but you can puree it very smooth too. If using blender jar, handle carefully and puree in batches to avoid hot splash of soup.)
  • 4. Once pureed, return soup to cock pot, add more vegetable stock or water (1/2 cup at a time) to adjust consistency per liking. Add lime juice. Taste and adjust salt. Add more black pepper if like. Serve hot with garnish of fresh chopped parsley.

Savita's Notes:

**Split pea soup gets thicker very quickly. If serving later, dilute with additional vegetable stock. Then, add salt, pepper and lime juice per taste.

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1 comment(s)

This is on my list to make asap. Looks easy and tasty. Thank you for the recipe.
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