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Easy Yellow Split Pea Soup in the Slow Cooker

This winter we’ve been adding more color and flavor to our meals by making our own soups, like this Yellow Split Pea Soup.  It’s so attractive with its yellow color, especially with some fresh parsley to top it.

 

Yellow Split Pea Soup with Parsley

Yellow Split Pea Soup with Parsley

 

Some recipes include a ham bone with split peas, but I think yellow split peas have enough flavor on their own that a good stock is sufficient to make a satisfying soup.  In the slow cooker, with your favorite stock, this makes a filling dish, suitable for lunch or a light supper. This could easily be vegetarian or vegan by using your favorite vegetable stock.

Yellow split peas lend themselves to a variety of seasonings.   I like a sprinkle of chili powder on mine, while my husband wants freshly ground black pepper on his – so it’s a good thing we can add that individually.

Since this has been the week of Valentine’s Day, there has been an abundance of rich sweets (yay!). At the same time we’ve found our Ohio winter has made us more eager for warming, nourishing bowls of soup like this.  I hope you enjoy some, too!

 

Easy Yellow Split Pea Soup in the Slow Cooker

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours

1-1/2 quarts

Easy Yellow Split Pea Soup in the Slow Cooker

Ingredients:

  • 2 Cups Yellow Split Peas, dried
  • 1 Quart Water
  • 1 Quart Chicken Stock, or Vegetable Stock
  • 1 Cup Celery, thinly sliced (optional)
  • 1 Large Onion, chopped (optional)
  • 1 Cup Carrots, sliced (optional)
  • 1 Sprig Parsley (optional)
  • 1/4 Teaspoon Chili Powder, or Ground Black Pepper
  • Salt to Taste

Directions:

Pick over the peas to remove any foreign matter.

Rinse in a colander or strainer.

Put all ingredients in the crock pot.

Cook on High for 4-5 hours, or Low for 6-8 hours.

If desired, before serving thin with milk or water. Add salt or pepper to taste.

Makes about 6-8 servings.

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This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac (coeliac) disease, but I’ve found that people who have no food allergies like it, too.   It’s one of my gluten-free recipes that is wheat-free, barley-free and rye-free as well as dairy-free, egg-free, nut-free and refined sugar-free.  It can also be vegetarian or vegan.

 

 

Would you like to find out more about how you too can eat and live gluten-free? If you would, check out my latest book by clicking the book cover below. It’s easier than you think :-)!

 

 

Eating & Living A Gluten-Free Diet - 002
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