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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

Ingredients

  • 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

Instructions

  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 (13)

(4.67 from 6 votes)
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Brandi3 weeks ago
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Reallly enjoyed this soup. It was delicious,filling, and made a lot.

Kerrin Alletson5 months ago
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Very easy – just chop & drop in the crockpot. Decent flavour and my meat-eater ate it without complaint. Will be an easy go-to for the freezer.

Corey Wendlandt5 months ago
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Pea soup

Debbie M6 months ago
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I do not like fennel but my husband does so I used it. Neither of us could tell there was fennel in the soup however it did give a sweetness to it. Did not use the vinegar. Was impressed on how good it was without using a ham bone. Definitely a keeper.

Gen6 months ago
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I’m just curious… what is the red wine vinegar’s purpose in this recipe?
Also, would it be missing in flavour if I omit?

DT5 months ago
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You can leave it out.

Matt6 months ago
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I have folks that dislike fennel, so I am wondering if the fennel taste is noticeable in this? If so, can you make it without or is there a good substitute for the fennel?

DT5 months ago
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You can totally leave it out or sub a veggie you like. Pea soup is very versatile

Lorrie Dykas7 months ago
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It was pretty good but just a little bland – I added a teaspoon of dried thyme and 1/2 teaspoon garlic powder and it made a big difference. I cooked it for 9 hours on low then used an immersion blender to make a smooth, creamy soup. I’ll definitely make this again but next time I’ll probably use less of the red pepper flakes as it was a little spicy.

Lydia7 months ago
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Perfect flavor profile. I think if you’re cooking on high, it still might need more time to thicken (maybe depending on the slow-cooker. Mine definitely needed some more time, so I just put it on high for 5 and then low until it was done). But so tasty and can’t wait to make it again as the weather gets even colder!

JonnaLee6 months ago
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I would soak the peas as I do lentils for faster cooking. I just use stove top which also speeds it up. Seasoning is everything, usually to taste!! I like changing it up as I eat it during the week , adding different spices.

Normie Gagerman7 months ago
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Thick and tasty the way I like it.

Laura7 months 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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