Name: Best Split Pea Soup
Ingredients: 1 lb split peas, sorted and rinsed; 2 qt vegetable broth; 1 qt water (2 cups less if using a slow cooker); 1 large Vidalia onion, minced; 1-2 cloves fresh garlic, minced; 2-3 stalks celery, chopped; 2-3 carrots, finely chopped; bay leaves; 2 tsp kosher salt (or to taste); Black pepper, to taste

By Vicki Brett-Gach

This recipe has a long history, and goes back several decades. My mom made a wonderful split pea soup when I was growing up, and over the years, I tweaked her recipe, removing all animal products and added oils. Now it’s simple as can be, and incredibly delicious. I usually make this in a slow cooker, which requires no babysitting at all. But you can simmer it on the stove. We typically turn this soup into a hearty Sunday dinner, adding whole grain pasta, cooked greens, or diced potatoes to our bowls. This makes a big pot of stick-to-the-ribs soup, and you’ll find there’s plenty for a few extra bowls during the week.

I made this!

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Gluten Free Low Sugar Nut Free Soy Free

All of our recipes are oil free and vegan.

What You'll Need

1 lb split peas, sorted and rinsed

2 qt vegetable broth

1 qt water (2 cups less if using a slow cooker)

1 large Vidalia onion, minced

1-2 cloves fresh garlic, minced

2-3 stalks celery, chopped

2-3 carrots, finely chopped

bay leaves

2 tsp kosher salt (or to taste)

Black pepper, to taste

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How to Make It

SLOW COOKER INSTRUCTIONS

1 Combine all ingredients in a large slow cooker. Set to low if using a newer slow cooker, or high if an older one, and cook for 7-9 hours. Use an immersion blender to create an even creamier texture, if desired.

STOVETOP INSTRUCTIONS

1 Combine all ingredients in large soup pot, and bring to a rolling boil. Cover and reduce heat, and continue simmering for around 2 hours, or until split peas are tender and soup becomes thick and creamy. Use an immersion blender to create an even creamier texture, if desired.