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Home » Fall » Slow Cooker Apple and Split Pea Soup

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Slow Cooker Apple and Split Pea Soup

January 18, 2010 by Kathy Hester 7 Comments

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Slow Cooker Apple and Split Pea Soup

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. 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.

Print Recipe
4 from 1 vote

Slow Cooker Apple and Split Pea Soup

Prep Time15 mins
Cook Time7 hrs
Total Time7 hrs 15 mins
Servings: 6 servings
Calories: 252kcal
Author: Kathy Hester

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 252kcal | Carbohydrates: 46g | Protein: 16g | Sodium: 38mg | Potassium: 741mg | Fiber: 18g | Sugar: 9g | Vitamin A: 3510IU | Vitamin C: 4.7mg | Calcium: 52mg | Iron: 3mg
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Filed Under: Fall, Soups, Winter Tagged With: apple, crockpot, recipe, slow cooker, soup, split pea soup, split peas

« Slow Cooker Chickpea Butternut Squash Soup
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Comments

  1. Money Funk says

    January 18, 2010 at 5:59 pm

    Yum! I am so happy you came by my blog and left a comment. This site’s contents sound delicious! Going to add you to my blogroll.

    Slowcooking, healthy, and vegetarian – struck a perfect cord for me! This soup sounds amazing. I love apple in my recipes. Its adds a bit of mellow sweetness. And this sounds like a good rainyday meal. Thank you!

    Reply
  2. Bean says

    January 29, 2010 at 11:04 pm

    Whoa. This sounds really good despite being an unknown pairing of food to me. Yum.

    Thanks for stopping by my blog! 🙂

    Reply
  3. offmotorway says

    October 4, 2010 at 4:12 pm

    I just found this recipe and it sounds like a delicious combination of flavours, I love apples in savoury dishes.

    Reply
  4. JaanuMom says

    October 5, 2010 at 5:49 pm

    Sound healthy and yummy.. need to try soon

    Reply
  5. Petra says

    October 23, 2012 at 2:40 am

    Made this soup last weekend and it was delicious. Thank you for a recipe I will be making again!

    Reply
  6. Andrea says

    October 25, 2012 at 10:32 am

    Just made this – perfect for a crisp fall day!!!!
    Thanks for the idea of adding the apples!

    Reply
  7. Lauren says

    August 12, 2019 at 7:28 am

    This is the best split pea soup recipe I’ve found. I come back to it again and again and again. <3

    Reply

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