The Pretty Bee
menu icon
search icon
×

Slow Cooker Yellow Split Pea Soup.

· Modified: by · 25 Comments

Jump to Recipe Print Recipe

Slow cooker yellow split pea soup is easy to make and so delicious!

Disclosure: This post is sponsored by Hamilton Beach. I was provided with a slow cooker in exchange for my honest review. As always, all opinions are my own. 

One of my favorite things about the cooler weather is the necessity of making warm and cozy soups and stews. There’s nothing like a nice warm bowl of something delicious for dinner once the weather turns chilly.

Warm and hearty yellow split pea soup made in the slow cooker! #glutenfree #vegan AD

It’s even better if I can plan ahead and have something cooking in the slow cooker all day. The house smells wonderful, and once dinner time is here, everything is ready to go! Dinner is served.

I was excited to get the chance to review the new Hamilton Beach Programmable Stay or Go 6 Quart Slow Cooker. It offers a lot of flexibility, with programmable options that include up to 10 hours of cooking time.

Make a delicious yellow split pea soup in the new Hamilton Beach Stay or Go Programmable Slow Cooker. AD

I love that you can just program it to cook for as long as you need, on the heat setting that you need. Once it’s done cooking, it will automatically switch to warm, and keep your food warm until you’re ready to eat it.

I’ve always used Hamilton Beach Slow Cookers and have been very happy with them. This one is even easier to use due to the programmable features and the convenient clip that seals the lid on the base to prevent spills. That makes it easy to transport to a party or potluck.

I was in a hurry the other day and was in the mood for a hearty vegetable soup, so I quickly threw the ingredients into the slow cooker and programmed it, then went about my day. This yellow split pea soup cooked up perfectly, and we all were able to enjoy an easy, fuss-free, healthy dinner.

Warm and hearty yellow split pea soup made in the slow cooker! #glutenfree #vegan AD

Yellow split peas can be tricky to find sometimes, but you can usually get bags of them in the dried bean aisle at the grocery store. If you can’t find them there, check the bulk bins! Yellow split peas are a great source of fiber, protein, and B vitamins.

If you prefer green split peas or lentils, you can go ahead and use those instead.

This yellow split pea soup is sure to make a regular appearance on your dinner table!

Warm and hearty yellow split pea soup made in the slow cooker! #glutenfree #vegan AD
4.34 from 3 votes
Print

Slow Cooker Yellow Split Pea Soup.

A warm and cozy yellow split pea soup made in the slow cooker. An easy gluten free and vegan recipe.
Course Soup
Cuisine gluten free, vegan.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Calories 236 kcal
Author Kelly Roenicke

Ingredients

  • 1 medium onion chopped
  • 1 garlic clove minced
  • 1 Tablespoon olive oil
  • 1 ½ cups carrots chopped
  • 1 cup celery chopped
  • 1 pound yellow split peas picked over and rinsed
  • 4 cups vegetable broth
  • 3 cups water
  • 1 ½ teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper

Instructions

  1. Put the olive oil, onion, celery, carrots, and garlic in the slow cooker. Stir well to coat with oil.
  2. Add the remaining ingredients. Cook on high for 4 hours or low for 6-8 hours.
  3. Season with more salt and pepper if desired before serving.
Nutrition Facts
Slow Cooker Yellow Split Pea Soup.
Amount Per Serving
Calories 236 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 947mg41%
Potassium 694mg20%
Carbohydrates 40g13%
Fiber 15g63%
Sugar 7g8%
Protein 14g28%
Vitamin A 4400IU88%
Vitamin C 4mg5%
Calcium 52mg5%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
«
»
Kelly Roenicke
Latest posts by Kelly Roenicke (see all)

Reader Interactions

Comments

  1. Samantha

    3 stars
    I’m sorry, but how is it only 1888cal for the whole recipe when the peas themselves are about 1815cal for 1lb?
    Using 1 carrot is ~63cal (152g), celery is ~16cal, broth can be 30cal (veggie cube), oil alone is a lot and around 120cal for just the 1 tbsp.

    You’re at 2047.50 calories for the entire recipe, not including the powdered stuff.

    2047.50/8=256cal a serving. Not a big difference, but for those with a low daily intake it can make some difference in the end.

    Now, for an actual review because I have made this twice in the past:

    The first time, it was so good. First time having split pea soup, and I suggested the recipe to a friend who loves the soup. Second time, I didn’t eat any of it. Too bland and just didn’t taste good. I blame the parsnips I added.

    I’m actually trying the soup a third time today, because it has been so long and I really want a warm comfort food this winter. I’m now watching my calorie intake, and started to weigh/calculate my meals, so I wanted to leave a comment for others who may be careful of their own intake. It is important to measure and calculate using YOUR ingredients, not just using the provided nutritional information.

    Reply

    • Dotcom

      “It is important to measure and calculate using YOUR ingredients, not just using the provided nutritional information.”

      It probably all depends on the amount of water/broth you use. I’ve seen some pretty watery pea soups from a can that are that low (or lower) in calories.

      But I rarely depend on the nutrition provided for a recipe to calculate calories. A good food journal app makes it easy to do by adding ingredients and measuring cooked portions.

      I find that when making a good vegetarian split pea soup, adding the sauce from canned chipoltes can really add a lovely smokey flavor to it. If you like spicy, cutting the chipoltes up and adding them can kick it up a bit, too. I’m also a fan of adding a little grated cheese on our pea soup. If you have a hearty bread on the side, it’s lovely!

      Reply

    • Dotcom

      By the way, I popped this recipe into my app, and measured it into 1/8th (since there are 8 portions to this recipe). It came to 249 calories. Granted, the broth I popped in was a whopping 50 calories a cup (some will be lower). My point is, the measurements for this are not off, but it is always best to add up your own ingredients and measure to know for sure what your intake is as certain processed ingredients (like the broth) are going to vary—as well as portion size (depending how much you eat in a bowl ;) ). I find a food scale and measuring cup are a wonderful, wonderful things.

      Reply

  5. valerie sobus

    oh man — now that i have a baby it feels like every slow cooker meal is the best/my favorite. buuuuut i’d have to say my recent favorite (along with the hubs) is chicken and dumplings :)

    Reply

  16. Sara- The Organic Dietitian

    Crock pots are the best and essential in any kitchen. This soup looks wonderful and I love the yellow peas!

    Reply

  20. Betsy

    For holiday parties, mini meatballs with Trader Joe’s very teriyaki sauce. Super easy and both kids and adults love them!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating