Name: Slow Cooker Vegan Split Pea Soup
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
Cuisine: Vegan
Ingredients: 1 cup split peas; 1 onion, chopped; 2–3 carrots, diced; 2–3 celery stalks, diced; 4 cups vegetable broth; 2 cloves garlic, minced; 1 teaspoon thyme; 1 bay leaf; Salt and pepper to taste

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Slow Cooker Vegan Split Pea Soup

There’s something comforting about the smell of simmering split peas on a chilly afternoon — this slow cooker vegan split pea soup delivers that cozy feeling with minimal effort. Thick, savory, and studded with tender carrots and celery, it’s the kind of bowl that feels like a warm blanket. If you want a simple dessert to pair after, consider this easy vegan peanut butter eggs recipe for a nostalgic finish.

why make this recipe

If you’re tired of complicated weeknight dinners and want one-pot ease, this recipe is perfect because it transforms simple pantry staples into a satisfying, hearty meal with almost no hands-on time. Slow cooking develops deep, rounded flavors in the peas and vegetables while keeping the recipe entirely plant-based and budget-friendly. It’s also flexible — you can blend it silky smooth or leave it chunky depending on your mood.

Step-by-Step Guide to Making Slow Cooker Vegan Split Pea Soup

This section walks you through each stage so even first-time slow cooker users can succeed.

Ingredients:

1 cup split peas
1 onion, chopped
2–3 carrots, diced
2–3 celery stalks, diced
4 cups vegetable broth
2 cloves garlic, minced
1 teaspoon thyme
1 bay leaf
Salt and pepper to taste

Directions:

Rinse the split peas and set aside.
In the slow cooker, combine the split peas, chopped onion, diced carrots, diced celery, vegetable broth, minced garlic, thyme, and bay leaf.
Stir to combine and season with salt and pepper.
Cover and cook on low for 6-8 hours, or until the peas are soft.
Once done, remove the bay leaf, and use an immersion blender to puree the soup to your desired consistency if desired.
Serve warm and enjoy!

Detailed notes on each step:

Preparing the peas: Rinsing split peas removes dust and broken bits — it only takes a minute and helps keep the final soup clear. There’s no need to soak split peas; they cook well right from the bag, especially in a slow cooker.
Layering flavors: Add the chopped onion, garlic, carrots, and celery directly to the slow cooker to create a classic mirepoix base. Thyme and the bay leaf add gentle herbal warmth without overpowering the peas.
Liquid ratio: Four cups of vegetable broth for one cup of peas gives a thick, spoonable soup once the peas break down. If you prefer a thinner broth, add an extra 1/2–1 cup of broth or water toward the end of cooking.
Cooking time and texture: Low for 6–8 hours yields a creamy texture as the peas fully soften. If you like a chunkier soup, mash a portion with a potato masher instead of blending.
Finishing: An immersion blender lets you control how smooth the soup becomes; pulse gently for a rustic texture or blend thoroughly for a velvety finish. Taste before serving and adjust salt and pepper — slow-cooked soups often benefit from a final seasoning touch.

Why each ingredient matters:

Split peas: They’re the backbone — high in fiber and protein, they break down into a creamy base.
Onion, garlic: Aromatics that create the savory core.
Carrots and celery: Add sweetness and aromatic depth, plus texture.
Vegetable broth: Contributes the body and savory notes; choose a low-sodium broth if you want better control over salt.
Thyme and bay leaf: Simple herbs that add complexity with very little effort.

Best Way to Store Slow Cooker Vegan Split Pea Soup

Refrigerator: Keep in an airtight container for 3–4 days at 4°C (40°F) or below.
Freezer: Transfer to freezer-safe containers and store for up to 3 months at -18°C (0°F) or below.
Reheating: Thaw in the refrigerator overnight if frozen. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. If reheating from refrigerated, bring to a simmer for a few minutes to refresh flavors.

Serving Suggestions for Slow Cooker Vegan Split Pea Soup

Classic bowl: Ladle soup into bowls and drizzle with a little good olive oil or a splash of apple cider vinegar to brighten flavors. Top with cracked black pepper.
Bread pairing: Serve with crusty whole-grain bread, a warm baguette, or toasted rye for dipping.
Garnishes: Offer crispy shallots, chopped fresh parsley, a sprinkle of smoked paprika, or toasted pumpkin seeds for texture.
Protein boost: Stir in a spoonful of plain mashed chickpeas or top with pan-seared tempeh cubes for extra protein and bite.
Sides: A simple green salad with lemon vinaigrette or roasted Brussels sprouts pairs nicely for a balanced meal.

tips to make Slow Cooker Vegan Split Pea Soup

Q: How do I keep the soup from becoming too thick after refrigerating?
A: Add a splash of vegetable broth or water while reheating and stir well; the peas will loosen and the texture will return.

Q: How can I deepen the flavor without adding animal products?
A: Try roasting the carrots and onions briefly before adding them to the slow cooker or include a small piece of kombu in the pot (remove before blending) for an umami boost.

Q: How do I prevent the peas from sticking to the slow cooker?
A: Give the ingredients a good stir before cooking and ensure there’s enough liquid. If your slow cooker runs hot, check halfway through and stir to redistribute.

variations

Smoky Vegan Split Pea: Add 1 teaspoon smoked paprika and a splash of liquid smoke, and include a diced smoked vegan sausage in the last hour of cooking for a smoky, hearty version.
Herb-forward Light Version: Use vegetable stock with lower sodium, increase fresh thyme and add a sprig of rosemary; finish with a squeeze of lemon juice to brighten the herbs.

These substitutions let you tailor the soup to pantry contents or dietary preferences. Swap carrots for parsnips for a sweeter profile, or use leek instead of onion for a gentler aromatic.

FAQs

Q: How long will the soup keep its best flavor?
A: Refrigerated, it’s best within 3–4 days; frozen, aim to consume within 3 months for best flavor.

What if my soup is too thin after cooking?

Simmer it uncovered on the stovetop for 10–15 minutes to reduce and thicken, or mash some peas against the side of the pot for a naturally thicker texture.

Q: Can I make this on the stovetop instead of a slow cooker?
A: Yes — simmer on low for 45–60 minutes, stirring occasionally, until peas are tender. Add extra liquid if needed during stovetop cooking.

Are split peas the same as dried green peas?

Split peas are dried peas that have been peeled and split; they cook faster than whole dried peas and create a creamier texture.

Do I need to soak the peas?

No soaking required for split peas; they soften well during the slow-cooking process.

Can I use bone broth or meat stock?

For a vegan recipe, stick with vegetable broth. If you’re not following a vegan diet and want a richer flavor, other broths may be used, but that changes the recipe’s vegan status.

Nutritional notes and simple swaps:

This recipe is naturally low in fat and high in fiber and plant protein. To reduce sodium, use low-sodium broth and adjust salt at the end. If you want more creaminess without dairy, stir in a spoonful of unsweetened canned coconut milk or a splash of oat milk before serving.

Tips for batch cooking and meal prep:

Double the recipe and freeze in single-meal portions for quick lunches or dinners. Label containers with the date to track freshness.
If you plan to freeze, slightly undercook the vegetables (aim for just tender) so they don’t become mushy when reheated.

Kitchen tools that help:

Immersion blender: Best for controlling texture; safer and easier than transferring hot liquid to a blender.
Slow cooker with programmable timer: Allows you to set it and forget it, then switch to warm until serving time.
Airtight containers: Preserve flavor and prevent freezer burn for long-term storage.

Safety note:

When reheating refrigerated soup, bring to a full simmer (165°F / 74°C) for safe reheating, especially if serving to children, elderly, or immunocompromised people.

Final thoughts on preparing variations and serving to guests:

For a dinner party, serve the soup in individual bowls with a variety of small toppings — minced chives, a swirl of tahini, crunchy croutons, and a sprinkle of smoked sea salt — so guests can personalize their bowls. This simple soup lends itself well to creative presentation without extra fuss.

Conclusion

This slow cooker vegan split pea soup is an easy, nourishing recipe that rewards very little effort with deep, comforting flavors; for another slow-cooker take on split pea soup, see the excellent recipe for Best Vegan Split Pea Soup (Slow cooker option) – The Cheeky Chickpea which offers a slightly different spice profile and tips. If you’d like a vegetarian slow cooker version with alternative ingredient ideas, check out this helpful guide on Vegetarian Slow Cooker Split Pea Soup for more inspiration.