It’s been an overcast rainy day and all I could think about was a comforting bowl of soup. I’ve been thinking about split peas all week so I had no choice but to make a new soup. I’m also obsessing with celery root and pear. So I see another soup recipe in my future.
Split peas are full of soluble fiber, protein, and potassium. So indulge in this soup for your health, or a little comfort food. It freezes well and is perfect to portion out for lunches.
You can easily make this gluten-free by using a bouillon or broth that is gluten-free. Some flavors of Better than Bouillon are, but I couldn’t find a gluten-free statement for the No Chicken on its website, so I’m assuming it has gluten. I’ll let you know if I hear otherwise.
Slow Cooker Apple and Split Pea Soup
Prep time: 15 minutes
Cooking Time: 6 – 8 hours
- 2 cups split peas
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 apple, chopped
- 1 clove garlic, minced
- 6 cups filtered water
- 1 Tb Better Than Bouillon No chicken base
- 1 bay leaf
- 1 tsp thyme (or a few spring of fresh)
- 1 tsp coriander
- 1/2 tsp nutmeg (grate it fresh if possible)
- 1 Tb balsamic vinegar
The night before: Chop the celery and carrot. Mince the garlic. You don’t need to peel the skin off of the carrot if you get organic. Peel, seed, chop the apple and toss with some lemon juice to prevent browning.
In the morning: Throw everything but the balsamic vinegar into your slow cooker and cook for 6 – 8 hours on low. Taste and add more herbs and the balsamic. You may need to add a little salt if your bouillon/broth is not salted. Puree with an immersion blender and serve.