Slow Cooker Sweet Potato Split Pea Soup
Warm comforting and naturally creamy this Slow Cooker Sweet Potato Split Pea Soup is a nourishing bowl of goodness perfect for chilly days or anytime you need a healthy plant-based meal. It’s loaded with fiber protein and vitamins and it’s completely fuss-free — just toss everything in the slow cooker and let it work its magic. Whether you’re vegan vegetarian or simply looking to eat more whole foods this soup is a win.
Prep & Cook Time:
Prep Time: 10 minutes
Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
Total Time: About 6 to 8 hours
Serves: 6
Ingredients:
1 ½ cups dried green split peas rinsed
2 medium sweet potatoes peeled and chopped
2 carrots chopped
2 celery stalks chopped
1 small onion chopped
3 cloves garlic minced
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon ground cumin
½ teaspoon turmeric
1 bay leaf
Salt and pepper to taste
½ cup corn kernels (optional)
Fresh parsley for garnish (optional)
Instructions:
Add ingredients to slow cooker:
Place split peas sweet potatoes carrots celery onion garlic and all seasonings in the slow cooker. Pour in the vegetable broth and stir to combine.
Cook:
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours until peas are soft and vegetables are tender.
Adjust and blend if desired:
Stir well remove bay leaf. You can blend half of the soup with an immersion blender for a smoother texture or leave it chunky.
Add extras and serve:
Stir in corn if using. Taste and adjust salt and pepper. Garnish with fresh parsley and serve warm.
Tips:
No need to soak peas beforehand — just rinse them well.
For a creamier texture blend part of the soup but leave chunks for variety.
Meal prep friendly — stores well in the fridge up to 5 days or freeze in batches for up to 3 months.
Boost protein by adding cooked lentils or chickpeas at the end.
Q&A:
Q: Can I use yellow split peas instead?
A: Yes they work just as well and have a slightly sweeter flavor.
Q: Can I make this on the stovetop?
A: Absolutely! Simmer covered on low for about 1 ½ hours until peas and veggies are soft.
Q: Can I add other vegetables?
A: Yes feel free to toss in zucchini spinach or bell peppers in the last hour of cooking.
Q: Is this soup gluten-free?
A: Yes as long as your broth is gluten-free.
Nutrition (Per Serving):
Calories: ~240
Protein: 13g
Carbs: 42g
Fat: 2g
Fiber: 10g
Sugar: 6g
(Values are approximate and vary by ingredients)
Conclusion:
This Slow Cooker Sweet Potato Split Pea Soup is a delicious way to eat more plants without sacrificing comfort or flavor. Hearty satisfying and packed with nutrients it’s a great make-ahead meal that keeps you full and fueled. Set it and forget it then enjoy a steaming bowl of cozy goodness whenever you’re ready.