Don’t feel like cooking? No problem. This Slow Cooker Split Pea Soup is wholesome, packed full of nutrients and fibre, and clean eating at it’s finest.
The first thing I’d like to address is the fact that I labelled this recipe keto (low carb). You’re probably thinking that split peas are on the no-no list of ketogenic foods to eat because of it’s high carb content. However, it is also a great source of fibre! One cup of split peas is about 41 grams of carbs, with 16 grams of fibre (66%), which gives you 25 net carbs. Keep in mind that, that would be hitting your peak amount of carbs for the day.
You can most definitely fit this into your day as a hearty, fulfilling meal.
This summer has started off super hot – we’ve had a heat wave pass through and I definitely didn’t feel like cooking in the heat. I also believe that slow cooking isn’t only for the wintertime! The easiest thing you can do is get your ingredients ready, first thing in the morning, throw it in the slow cooker, and then go about your day.
There’s no contemplating about what to have for dinner, because it’s ready, smelling tasty, right in time. Every time.
This split pea soup has the perfect consistency that kids love, too! It works amazing as baby food and it is super nutritious and whole. If you have leftovers, simply store in a container in the fridge or freezer and warm up any time during the week. Who says you can’t eat soup in the summer?
5 Reasons You Need to Make Split Pea Soup
- High amounts of protein, iron, zinc and phosphorus – essential for optimal health
- Reduces cholesterol
- Reduces risk of diabetes by maintaining blood sugar levels
- Reduces risk of chronic diseases like cancer and heart disease
- 25% thiamin and 18% magnesium helps with mental health, healthy mood, and clarity
These are just a few to name. This is the soup that your grandma made and lived off of. Just like my Fat Burning Cabbage Soup, this will do you good in the best way possible and help you lose weight.
Craving more soup? Try these:
- Fat Burning Cabbage Soup (GF, Keto, Paleo, Whole 30, and Vegan)
- Homemade Vegetable and Navy Bean Soup
- Slow Cooker Sweet Potato and Chicken Stew (Gluten-Free, Paleo)
Tips for Making The Perfect Split Pea Soup
Split peas do not need to be soaked prior to cooking. Simply give them a good rinse to start. The key is a long cooking time! In the slow cooker, set on high and cook for at least three hours, or on low for 6-8 hours.
Don’t skip on the seasoning! You’ll need a good chicken stock cube (non-chicken cubes are available if making a vegan meal), bay leaves, salt, pepper, garlic powder, and paprika. And of course, fresh minced garlic for all the flavour, I use a lot! The fresh vegetables do the rest of the work.
You’ll know when the soup is ready when the peas have softened. You don’t want to over-cook either, because it may become too mushy. Really, it depends on your preference! If you find that the soup is too thick, add another cup of water. If you’re making it for children or babies, the pureed texture is preferred.
Serve your split pea soup with fresh parsley or chives as a garnish, croutons, crackers, or enjoy by itself because it’s that good.
I’d love to know how your spit pea soup turns out! Tag me @northsouthblonde on Instagram and use #NorthSouthBlonde!
Slow Cooker Split Pea Soup
Don't feel like cooking? No problem. This Slow Cooker Split Pea Soup is wholesome, packed full of nutrients and fibre, and clean eating at it's finest.
- 1 onion medium
- 2 carrots medium
- 2 celery stalks
- 1 lb split green peas
- 7 cups water
- 3 cloves of garlic
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1 chicken flavoured bouillon cube vegan and gluten free
- 2 bay leaves
Wash and chop the onion, carrots and celery into small pieces. Rinse the split peas thoroughly in a colander and add all of the ingredients to a slow cooker, including the water, spices, garlic, and bouillon cube. Use a regular flavoured chicken bouillon cube or this not-chicken kind (if vegan or vegetarian).
Turn slow cooker on high and cook for 3-4 hours, or on low for 6-8 hours.
Check the consistency. If too thick towards the end, add another cup of water. The peas will be cooked through when they have softened.
Turn off the slow cooker and let cool for 5 minutes before serving. Enjoy!
If storing in the fridge, let cool on the counter in a container before storing. Store for 3-4 days in the fridge, or 3 months in the freezer.
One serving has 20-30 net carbs.
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