This Slow Cooker Sweet Potato & Split Pea Soup is a cozy, nutrient-rich soup that’s both filling and flavorful. Ideal for fall and winter, this soup is packed with sweet potatoes, split peas, and aromatic spices, providing a hearty meal with minimal effort. Perfect for busy days, this soup is vegan, high in fiber, and offers a delicious combination of earthy and slightly sweet flavors.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 cup dried split peas, rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, chopped
- 1 bay leaf
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- Salt, to taste
- 4 cups vegetable broth or water
- 1 tablespoon olive oil (optional, for richness)
- 1 tablespoon lemon juice (optional, for added brightness)
Instructions
- Prepare Ingredients: Begin by rinsing the split peas under cold water and setting them aside.
- Assemble in Slow Cooker: Add the diced sweet potatoes, split peas, chopped onion, minced garlic, diced carrots, and chopped celery into the slow cooker. Add the bay leaf, ground turmeric, ground cumin, black pepper, and salt to taste.
- Add Liquid: Pour the vegetable broth or water over the ingredients. Carefully stir to mix, making sure all ingredients are fully immersed.
- Slow Cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the split peas and vegetables are soft and fully cooked.
- Final Touches: Remove the bay leaf and stir in olive oil for added richness and lemon juice for a hint of acidity if desired. Taste and modify the seasoning with more salt or pepper if desired.
- Serve: Ladle the soup into bowls, and enjoy warm. Garnish with fresh herbs or a dollop of yogurt if desired for extra flavor.
Conclusion
This Hearty Slow Cooker Sweet Potato & Split Pea Soup is a delightful addition to your recipe collection, combining creamy sweet potatoes with the earthiness of split peas and warming spices. It’s a simple, hands-off meal that’s both healthy and comforting. Make a batch for the week or freeze portions for easy, satisfying meals whenever you need them. This soup is a wonderful way to stay nourished and cozy!
Hearty Slow Cooker Sweet Potato & Split Pea Soup
Ingredients
- 2 medium sweet potatoes peeled and diced
- 1 cup dried split peas rinsed
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 medium carrots peeled and diced
- 2 celery stalks chopped
- 1 bay leaf
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- Salt to taste
- 4 cups vegetable broth or water
- 1 tablespoon olive oil optional, for richness
- 1 tablespoon lemon juice optional, for added brightness
Instructions
- Prepare Ingredients: Begin by rinsing the split peas under cold water and setting them aside.
- Assemble in Slow Cooker: Add the diced sweet potatoes, split peas, chopped onion, minced garlic, diced carrots, and chopped celery into the slow cooker. Add the bay leaf, ground turmeric, ground cumin, black pepper, and salt to taste.
- Add Liquid: Pour the vegetable broth or water over the ingredients. Carefully stir to mix, making sure all ingredients are fully immersed.
- Slow Cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the split peas and vegetables are soft and fully cooked.
- Final Touches: Remove the bay leaf and stir in olive oil for added richness and lemon juice for a hint of acidity if desired. Taste and modify the seasoning with more salt or pepper if desired.
- Serve: Ladle the soup into bowls, and enjoy warm. Garnish with fresh herbs or a dollop of yogurt if desired for extra flavor.