Gluten Free Slow Cooker Split Pea Soup Recipe
Now that winter has gone, and we’ve emerged from hibernation and put our down jackets and wool sweaters away, it’s also time that we set aside the winter comfort foods. Instead of filling our tables with sweet potatoes and winter squashes, let’s lighten things up and welcome spring and all its amazing produce.
I’m a firm believer in eating as seasonally as possible, which is partly why I love spring so much. With all that variety, I’m going to show you how to use the abundance of fresh produce in this gluten free slow cooker split pea soup recipe. A vegetarian version of a classic recipe, this simple soup is also made in the slow cooker so it takes minimal hands-on time. Thick, creamy, and perfect for the transition from winter to spring!
This soup is made in the slow cooker so it takes minimal hands-on time and includes healthy, vegetarian ingredients.
- 2 cups dried split peas
- 1 cup chopped carrots
- 1 large shallot diced
- 4 cups vegetable broth
- 3 cups mushroom broth optional, just use more vegetable broth if you don't have this
- 2 teaspoons Italian herbs
- Kosher or fine sea salt to taste
- Freshly ground black pepper to taste
- Red pepper flakes to taste (optional)
Add all ingredients into a slow cooker in the order listed. Stir to combine. (Start with 3 cups of mushroom broth.)
Cook on high for 4-6 hours or on low for 6-8. If too thick, stir in additional broth to reach the desired consistency. Taste and adjust seasonings, if necessary.
Serve with a slice of toasted gluten-free bread or your favorite salad.
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