Slow Cooker (or not) Split Pea Soup
with baguette / green salad
This cozy soup is a Cook Smarts classic, last featured in 2015.
Smarts #1: A small amount of miso added to the soup adds rich umami flavors (that come from chopped ham in the original version of this meal), but feel free to skip it if you prefer.
Smarts #2: The thickness of the soup will vary depending on how much the peas break down, so you may need to stir in some more stock or some water at the end of cooking.
Smarts #1: A small amount of miso added to the soup adds rich umami flavors (that come from chopped ham in the original version of this meal), but feel free to skip it if you prefer.
Smarts #2: The thickness of the soup will vary depending on how much the peas break down, so you may need to stir in some more stock or some water at the end of cooking.
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Ingredients
Slow Cooker (or not) Split Pea Soup:
- Onions - 1 , diced
- Carrots - 8 oz , diced
- Thyme leaves - 1 tsp
- Miso paste - 1 Tbsp
- Oregano, dried - 1/2 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Stock, any type - 4 cups
- Split peas, dried - 1 cup
- Bay leaves - 1
- Sour cream (opt) - for serving (sub plain or Greek yogurt)
- Baguette - 1 , sub any crusty bread
Green Salad with White Wine Vinaigrette:
- Vinegar, red or white wine - 1 1/2 Tbsp
- Mustard, Dijon - 1 1/2 tsp
- Honey - 1/2 tsp
- Oregano, dried - 1/4 tsp
- Oil, olive - 3 Tbsp
- Grapes - 1 cup , halved
- Mixed greens - 5 oz
- Pistachios, shelled - 1/4 cup (sub any type of nuts)
Choose Cooking Method
Prep
- Onions / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together vinegar, mustard, honey, and dried oregano (portion for salad). Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
- Combine onions, carrots, thyme leaves, miso, dried oregano (portion for slow cooker), red pepper flakes, stock, split peas, and bay leaves in the bowl of a slow cooker. Cook until split peas are completely soft, on high for 2 to 3 hours or low for 5 to 6 hours.
- Grapes - Halve grapes.
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Make
- When soup is done cooking, discard bay leaves. Taste and season with some salt and pepper. If the soup is very thick, thin it with some more stock or water.
- Just before serving, toss greens, pistachios, and grapes in vinaigrette until dressed to your liking.
- Divide soup between bowls and top with sour cream. Serve soup with salad and bread on the side. Enjoy!
Prep
- Onions / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together vinegar, mustard, honey, and dried oregano (portion for salad). Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
- Grapes - Halve grapes.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat a Dutch oven with some oil over medium heat. Add onions, carrots, thyme leaves, and miso. Saute until soft, 4 to 5 minutes. Stir in dried oregano (portion for soup), red pepper flakes, stock, split peas, and bay leaves. Bring to a boil.
- When soup is boiling, reduce heat to a low simmer and cover. Simmer, covered, until peas are completely soft, 40 to 50 minutes.
- When soup is done cooking, discard bay leaves. Taste and season with some salt and pepper. If the soup is very thick, thin it with some more stock or water.
- Just before serving, toss greens, pistachios, and grapes in vinaigrette until dressed to your liking.
- Divide soup between bowls and top with sour cream. Serve soup with salad and bread on the side. Enjoy!
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