When it comes to comforting, nutritious meals, this Slow Cooker Sweet Potato Split Pea Soup checks all the boxes. Packed with hearty split peas, creamy sweet potatoes, and warming spices, this soup is as nourishing as it is delicious. Made conveniently in a slow cooker, it’s a set-it-and-forget-it recipe that’s perfect for busy days or chilly evenings. Customize it with your favorite toppings, and you’ve got a bowl of pure comfort.
Ingredients
Base Ingredients:
- 1 1/2 cups dried split peas, rinsed and sorted
- 2 medium sweet potatoes, peeled and diced (about 4 cups)
- 2 medium carrots, peeled and sliced (about 1 cup)
- 1 medium onion, chopped (about 1 cup)
- 3 cloves garlic, minced
Spices:
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 bay leaf
Liquids:
- 6 cups vegetable broth (or chicken broth for non-vegetarian)
- 1/2 teaspoon salt (adjust to taste)
Optional Toppings:
- Fresh parsley
- A dollop of sour cream
- Croutons
Instructions
- Prepare the Ingredients : Rinse and sort the dried split peas to remove any debris. Peel and dice the sweet potatoes and carrots, chop the onion, and mince the garlic.
- Add Ingredients to the Slow Cooker : In a 6-quart slow cooker, combine the split peas, sweet potatoes, carrots, onion, and garlic. Add the smoked paprika, ground cumin, dried thyme, ground turmeric, black pepper, cayenne pepper (if using), and the bay leaf.
- Add Broth and Cook : Pour in the vegetable broth (or chicken broth). Stir to combine. Cover and cook on low heat for 6–8 hours or on high heat for 4–5 hours, until the split peas are soft and the vegetables are tender.
- Blend (Optional) : For a creamier texture, use an immersion blender to partially blend the soup directly in the slow cooker. Alternatively, blend a portion of the soup in a blender and stir it back into the pot.
- Adjust Seasonings : Remove the bay leaf and taste the soup. Adjust the salt and pepper as needed.
- Serve and Garnish : Ladle the soup into bowls and top with fresh parsley, a dollop of sour cream, or croutons for added texture and flavor. Serve warm and enjoy!
Conclusion
This Slow Cooker Sweet Potato Split Pea Soup is the ultimate comfort food, combining earthy split peas with the sweetness of potatoes and carrots, all enhanced by aromatic spices. It’s easy to make, packed with nutrients, and endlessly customizable. Whether you’re meal-prepping for the week or feeding a crowd, this soup is sure to satisfy. Grab your spoon and dive into a bowl of warmth and goodness!
Cozy Slow Cooker Sweet Potato Split Pea Soup
This Slow Cooker Sweet Potato Split Pea Soup is ahearty and flavorful dish made with dried split peas, sweet potatoes, carrots,and a blend of spices. It's a wholesome, easy-to-make soup that’s perfect forvegetarians or anyone craving a cozy, nutritious meal.
Ingredients
Base Ingredients:
- 1 1/2 cups dried split peas rinsed and sorted
- 2 medium sweet potatoes peeled and diced (about 4 cups)
- 2 medium carrots peeled and sliced (about 1 cup)
- 1 medium onion chopped (about 1 cup)
- 3 cloves garlic minced
Spices:
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional, for heat
- 1 bay leaf
Liquids:
- 6 cups vegetable broth or chicken broth for non-vegetarian
- 1/2 teaspoon salt adjust to taste
Optional Toppings:
- Fresh parsley
- A dollop of sour cream
- Croutons
Instructions
- Prepare the Ingredients : Rinse and sort the dried split peas to remove any debris. Peel and dice the sweet potatoes and carrots, chop the onion, and mince the garlic.
- Add Ingredients to the Slow Cooker : In a 6-quart slow cooker, combine the split peas, sweet potatoes, carrots, onion, and garlic. Add the smoked paprika, ground cumin, dried thyme, ground turmeric, black pepper, cayenne pepper (if using), and the bay leaf.
- Add Broth and Cook : Pour in the vegetable broth (or chicken broth). Stir to combine. Cover and cook on low heat for 6–8 hours or on high heat for 4–5 hours, until the split peas are soft and the vegetables are tender.
- Blend (Optional) : For a creamier texture, use an immersion blender to partially blend the soup directly in the slow cooker. Alternatively, blend a portion of the soup in a blender and stir it back into the pot.
- Adjust Seasonings : Remove the bay leaf and taste the soup. Adjust the salt and pepper as needed.
- Serve and Garnish : Ladle the soup into bowls and top with fresh parsley, a dollop of sour cream, or croutons for added texture and flavor. Serve warm and enjoy!