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  • Prep-time: / Ready In:
  • Makes 9 cups

Smoked paprika gives this slow cooker split pea soup its classic smoky flavor that traditionally comes from a ham bone. Packed with flavorful veggies, this vegan version is creamy, comforting, and incredibly easy to make. Just prep ingredients the night before, fill your slow cooker in the morning, and come home at dinnertime for a fragrant, delicious meal!

Slow-Cooker Split Pea Soup garnished with a carrot ribbon and celery leaves in a light blue bowl


  • 32-oz. container low-sodium vegetable broth
  • 16 oz. dry green split peas, rinsed and drained
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 medium fennel bulb, cored and chopped
  • ½ cup chopped celery
  • 1½ teaspoons smoked paprika
  • ½ teaspoon red pepper flakes
  • 1 tablespoon red wine vinegar
  • Sea salt, to taste
  • Freshly ground black pepper, to taste


  1. In a 5- to 6-quart slow cooker combine vegetable broth and 3 cups of water. Add the next seven ingredients (through red pepper flakes); mix well.
  2. Cover and cook on low 8 to 10 hours (or high 4 to 5 hours). Stir in vinegar. Season with salt and black pepper.

Comments (2)

(5 from 2 votes)
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Normie Gagerman4 days ago
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Thick and tasty the way I like it.

Laura1 week ago
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Sounds extra yummy!

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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