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Slow Cooker Apple and Split Pea Soup

Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
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