Slow Cooker Split Pea Soup for 2 or 3

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I figured I should follow up with a soup recipe this week after going on and on about my love for soup last week. Thick and hearty split pea soup is one of my favorites of all time. It shows up whenever the temp dips or when I believe it’s fall even if it doesn’t feel like it.

It costs very little to make, so it’s perfect for the times when you are watching your budget. Filling, healthy and cheap – what more can you ask of a soup?

Slow Cooker Split Pea Soup for Two or Three

I have to admit to using these beautiful nasturtiums as a smoke screen for this homely soup. I’m calling it a garnish, but distraction fits just as well. In my defense, these vibrant flowers and lilypad-shaped leaves are fully edible. I do give in on the fact that they would belong more in a salad on the side to balance the hefty bean soup. But really – can you blame me for wanting to show these flowers off?

This is a very humble soup with few ingredients that’s easy to throw together in the morning. you can even cut your veggies up the night before and keep them in the fridge overnight. That lowers your chance of morning injury. It’s always a good thing to use a knife when you are fully awake!

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Slow Cooker Split Pea Soup for 2 or 3

gluten-free, soy-free, no added oil

**Please note this recipe uses a 1 1/2 or 2 quart slow cooker. You can double or triple it and use a larger slow cooker.

  • 3 cups water
  • 1 tablespoon dry salt-free bouillon or 1 bouillon cube
  • 1 cup dry split peas
  • 1 cup diced potato
  • 1/2 cup diced carrot
  • 2 bay leaves
  • 1 teaspoon turmeric
  • 1 teaspoon thyme
  • 1/4 teaspoon ground rosemary or 1/2 teaspoon regular
  • salt and pepper, to taste

Add everything except salt and pepper to the slow cooker and cook on low for 7 to 10 hours.

Add salt and pepper to taste before serving. Also add more of any of the other herbs and spices if needed. If the soup is thicker than you like it just add more water till it makes yo happy!

Serve with a big crusty piece of whole grain bread that’s lightly toasted for dunking.

The soup will get super thick in the fridge so if you pack leftovers for lunch you’ll either want to add water before you pack it or when you heat it up.

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Comments

  1. What pretty flowers! And they are edible. I bet they add an interesting flavor to the soup. :-)

  2. Looks delicious! I love that it’s a thick soup! To me it’s so much more filling that way! :)

  3. Love, love, love thick pea soup! Weather is finally cooling a little here and I will be making a big batch soon. Thank you for the addition of those cheerful nasturtiums. As I was admiring them, I realized how rarely I set my table for beauty as well as practicality. From now on, I will try to add a splash of beauty to my table setting more often, even if I am having a quick lunch alone.

  4. Oh my! The beauty of your flowers took my breath away. Not only did I print out the recipe, but I also printed just the flowers, and put it up on the wall. They made a difficult day much less so. Thank you for adding such beauty to your post.

  5. Split pea soup is one of my most favorite foods…I love it super thick. In fact if it was split pea soup hummus, I’d be all over it. ;)

  6. Hi Kathy!

    I fixed this last night and it’s now my FAVORITE soup recipe! LOVE IT! :)

    Thank you!!!!! :D

  7. Does it freeze well?

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