Name: Slow Cooker Split Pea Soup
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Ingredients: 1 lb (16 oz) dried split peas, sorted and rinsed; 3 carrots, chopped; 2 celery stalks with leaves, chopped; 1 medium onion, chopped; 4 garlic cloves, minced; 1 cup chopped grape tomatoes; 1 bay leaf; 1 teaspoon dried parsley; 1 teaspoon dried oregano; big pinch kosher salt and fresh ground pepper; 4 cups chicken or vegetable broth; 2 cups water

Ingredients

1 lb (16 oz) dried split peas, sorted and rinsed
3 carrots, chopped
2 celery stalks with leaves, chopped
1 medium onion, chopped
4 garlic cloves, minced
1 cup chopped grape tomatoes
1 bay leaf
1 teaspoon dried parsley
1 teaspoon dried oregano
big pinch kosher salt and fresh ground pepper
4 cups chicken or vegetable broth
2 cups water

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Instructions

Add your ingredients to the slow cooker, starting with the split peas on the bottom.
Cook on High for 4-5 hours or Low 8-10 hours. Stir well to combine ingredients before serving. Taste for salt and pepper, adjust to your liking.

Notes

Soups like this split pea soup tend to thicken up in the refrigerator so be sure to add a little water to your soup before reheating in the microwave or the stovetop.
I used grape tomatoes because they are what I had on hand but plum tomatoes or even a can of diced tomatoes would make a great substitute.
You’ll need a slow cooker to make this recipe as written, but it can easily be adapted to stove-top.