Warm, hearty, and nutritious, this Slow Cooker Sweet Potato Split Pea Soup is the ultimate comfort food. Packed with protein-rich split peas, tender sweet potatoes, and a medley of aromatic vegetables and spices, this soup is as wholesome as it is flavorful. Perfect for meal prepping or cozy dinners, it’s an easy, hands-off recipe that lets your slow cooker do all the work. Let’s dive into this comforting bowl of goodness!
Ingredients:
- 2 cups dried split peas, rinsed
- 2 medium sweet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 6 cups vegetable broth or chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric (optional, for color)
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt (or more to taste)
- 2 tablespoons olive oil (optional, for sautéing vegetables)
- 1 bay leaf (optional, for added flavor)
- Fresh parsley for garnish (optional)
Instructions:
- Optional Sautéing (For Added Depth of Flavor): Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the onions, garlic, carrots, and celery for 3–4 minutes, until softened and fragrant. This step is optional but enhances the flavor of the soup.
- Assemble Ingredients in the Slow Cooker: Add the rinsed split peas, diced sweet potatoes, chopped onion, carrots, celery, and minced garlic to the slow cooker. Pour in the vegetable broth or chicken broth.
- Season the Soup: Stir in the dried thyme, ground cumin, ground turmeric (if using), ground black pepper, and salt. Add the bay leaf for extra flavor, if desired.
- Cook the Soup: Cover and cook on Low for 7–8 hours or on High for 4–5 hours, until the split peas and vegetables are tender.
- Adjust Seasoning and Texture: Remove the bay leaf and taste the soup. Adjust salt and pepper as needed. For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread or crackers for a complete meal.
Conclusion:
This Slow Cooker Sweet Potato Split Pea Soup is a warm and satisfying dish that’s perfect for cold weather or anytime you crave a comforting meal. With its rich flavors and hearty ingredients, it’s a recipe that’s both easy to prepare and incredibly nourishing. Make a big batch and enjoy leftovers for days!
Slow Cooker Sweet Potato Split Pea Soup: A Hearty and Comforting Meal
This slow cooker soup combines split peas, sweet potatoes, and aromatic vegetables with warming spices for a hearty, protein-rich meal. It’s a hands-off recipe that’s comforting, flavorful, andperfect for meal prep!
Ingredients
- 2 cups dried split peas rinsed
- 2 medium sweet potatoes peeled and diced
- 1 medium onion chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 4 garlic cloves minced
- 6 cups vegetable broth or chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric optional, for color
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt or more to taste
- 2 tablespoons olive oil optional, for sautéing vegetables
- 1 bay leaf optional, for added flavor
- Fresh parsley for garnish optional
Instructions
- Optional Sautéing (For Added Depth of Flavor): Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the onions, garlic, carrots, and celery for 3–4 minutes, until softened and fragrant. This step is optional but enhances the flavor of the soup.
- Assemble Ingredients in the Slow Cooker: Add the rinsed split peas, diced sweet potatoes, chopped onion, carrots, celery, and minced garlic to the slow cooker. Pour in the vegetable broth or chicken broth.
- Season the Soup: Stir in the dried thyme, ground cumin, ground turmeric (if using), ground black pepper, and salt. Add the bay leaf for extra flavor, if desired.
- Cook the Soup: Cover and cook on Low for 7–8 hours or on High for 4–5 hours, until the split peas and vegetables are tender.
- Adjust Seasoning and Texture: Remove the bay leaf and taste the soup. Adjust salt and pepper as needed. For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread or crackers for a complete meal.