Ingredients:

  • 1 lb green split peas, rinsed and sorted
  • 8 cups vegetable broth, low sodium
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium yellow onion, finely diced
  • 2 medium gold potatoes, peeled and cubed
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice or apple cider vinegar

Instructions:

  1. Dice the carrots, celery, onion, and potatoes into uniform, bite-sized pieces.
  2. Combine the rinsed split peas, diced vegetables, garlic, thyme, and the bay leaf in the slow cooker. Pour the vegetable broth over the top and stir gently to ensure the peas are fully submerged.
  3. Cover and cook on Low for 8 hours or High for 4 hours until the peas have completely broken down and the soup has thickened.
  4. Remove the bay leaf. Stir in the salt, black pepper, and lemon juice or apple cider vinegar.
  5. For a creamier finish, use an immersion blender for 10-15 seconds, leaving some vegetable chunks for texture.