This Vegan Slow Cooker Split Pea Soup is a fantastic comfort food on a chilly day! It's incredibly easy to make, full of flavor, and a great source of fiber. Loaded with veggie goodness, vegan, and gluten-free, this is one of my go-to slow cooker soups.




2 cups dried split green peas, rinsed

3 cloves of garlic, finely chopped

1 large yellow onion, finely chopped

2 carrots, peeled and chopped

2 stalks of celery, chopped

4 cups vegetable stock

1 cup of water

1/2 tsp each of dried thyme and rosemary

1/2 tsp Himalayan Pink Sea Salt

Fresh ground pepper to taste




Place all ingredients in a large (6-quart) slow cooker.

Stir to combine.

Cook on LOW for 8 hours or until peas are completely cooked through.

When soup is done, process or blend about half of it until smooth, then add it back into the rest of the soup and stir to combine.

Store soup in airtight container in the fridge for up to 5 days. Also freezes very well.


TIP: To save time in the morning, I like to prep everything for this green split pea soup the night before. I chop the garlic, onion, carrots, and celery, then place them all in a container in the fridge overnight. I also measure all the spices and leave them combined in a container overnight. This way, in the morning, the only ingredient I have left to measure is the dried split peas and the vegetable stock. 


What's your favorite soup on a cold day? Leave a comment below and let me know ~ I'd love to hear from you!

And if you love this Vegan Slow Cooker Split Pea Soup, I'd greatly appreciate you sharing this post so that others can enjoy this delicious healthy recipe as well. Thank you.


Here's some of other soup recipes you'll enjoy:


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