SLOW COOKER YELLOW SPLIT PEA SOUP | THROW & GO

yellow split peas

🥗Healthier: green split peas

💰Cheaper: dried lentils

Lentils cook faster and are often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock can be more flavorful and cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: cayenne pepper

Cayenne adds heat and is usually cheaper.

Rinse yellow split peas under cold water until the water runs clear, about three times.

Soak the rinsed yellow split peas in cold water until covered while prepping other ingredients.

Dice carrots into smaller squares and transfer to a bowl.

Dice potatoes into quarters or eighths, ensuring they are smaller than the carrots, and add to the same bowl.

Finely dice the onion and add to the bowl with the other vegetables.

Dice garlic randomly and add to the bowl with the other vegetables.

Add the soaked yellow split peas and their soaking water to the slow cooker, spreading them evenly on the bottom.

Add bacon bits and the skin of the smoked bacon for extra flavor.

Add the diced vegetables to the slow cooker.

Add allspice, marjoram, and bay leaves for seasoning.

Add a chicken stock cube for extra flavor, and season with salt and black pepper, adjusting for the saltiness of the bacon and stock cube.

Top everything with warm water, ensuring not to overfill the slow cooker as the ingredients will release liquid during cooking.

Cover the slow cooker and cook on low heat for about seven hours.

After six hours, check the soup and stir to mix everything well, adding extra water if needed.

After stirring, increase the heat to high and cook for another two hours until everything is soft and flavors are melded together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary