Slow Cooker (or not) Split Pea Soup
with a side salad

Name: Slow Cooker (or not) Split Pea Soup
Cook time: 385 min
Total time: 385 min
Yield: 4
Ingredients: 1 Onions, medium, diced; 1/2 lb Carrots, diced; 2 stalks Celery, diced; 1 tsp Paprika, preferably smoked; 1/2 tsp Oregano, dried; 1/4 tsp Red pepper flakes; 1 cup Split peas, dried; 4 to 6 cups Stock, vegetable; 1 Bay leaves; 6 oz Crusty bread; for serving Creme fraiche (sub sour cream); 1 1/2 Tbsp Vinegar, red or white wine; 1 1/2 tsp Mustard, Dijon; 1/4 tsp Oregano, dried; 3 Tbsp Oil, cooking; 4 oz Mixed greens

Active: 25 min Total: 6 hr 25 min

Original GF Paleo Vegetarian

Split pea soup is one of my favorites - it's comforting, hearty, and quite healthy. We make it super simple by throwing it all into a slow cooker (although you can do it on the stovetop too).
Smarts: This soup is definitely worth doubling as it freezes beautifully.

Ingredients

Metric

Servings:

Slow Cooker (or not) Split Pea Soup:

Onions, medium - 1 , diced
Carrots - 1/2 lb , diced
Celery - 2 stalks , diced
Paprika, preferably smoked - 1 tsp
Oregano, dried - 1/2 tsp
Red pepper flakes - 1/4 tsp
Split peas, dried - 1 cup
Stock, vegetable - 4 to 6 cups
Bay leaves - 1
Crusty bread - 6 oz
Creme fraiche (sub sour cream) - for serving

Side Salad with White Wine Vinaigrette:

Vinegar, red or white wine - 1 1/2 Tbsp
Mustard, Dijon - 1 1/2 tsp
Oregano, dried - 1/4 tsp
Oil, cooking - 3 Tbsp
Mixed greens - 4 oz

Prep

Onions / Carrots / Celery - Prep as directed. (Can be done up to 4 days ahead)
Slow cook soup - You can first saute onions, carrots, celery, smoked paprika, oregano, and red pepper flakes in some oil for ~3 minutes to bring out the aromatics before transferring to slow cooker. However, you can also just combine all those ingredients with split peas, broth (add less if you want a thicker soup, more if you want a thinner soup), and bay leaves and cook on high for 2 to 3 hours or low for 5 to 6, until split peas have completely softened. (If not cooking in slow cooker, heat a Dutch oven over medium-high heat and saute aromatics for ~3 minutes and then add in remainder of ingredients. Bring to a boil and then simmer for 40 to 50 minutes, until peas are softened.) (Can be done night or morning before)
Make vinaigrette - Whisk together vinegar, Dijon mustard, oregano, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead).

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Make

Heat or toast bread however you’d like.
When soup is finished, season to taste with salt and pepper. Homemade soups can often taste bland and this really depends on your stock, so definitely don't be afraid to season at the end. Also, if you think the soup is too thick, you can always add more stock. Divide into bowls and finish with creme fraiche.
Toss greens with vinaigrette and enjoy with bread and soup!

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