Ingredients:

  • 2 cups green split peas, rinsed and sorted
  • 6 cups vegetable broth, low-sodium
  • 1 medium onion, finely diced
  • 2 medium carrots, diced into ½ inch pieces
  • 2 celery stalks, diced
  • 2 medium gold potatoes, peeled and cubed
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tbsp soy sauce
  • ½ tsp black pepper
  • 1 tsp sea salt

Instructions:

  1. Rinse the split peas under cold water in a fine-mesh strainer until the water runs clear. Dice the onion, carrots, celery, and potatoes into uniform pieces.
  2. Add the rinsed peas, diced vegetables, garlic, smoked paprika, thyme, bay leaf, soy sauce, salt, and pepper into the crockpot.
  3. Pour the vegetable broth over the ingredients and stir once to combine.
  4. Cover with the lid and cook on Low for 8 hours or High for 4 hours.
  5. Remove the bay leaf. Stir the soup vigorously to achieve a velvety consistency, or use an immersion blender for 30 seconds for a smoother texture. Taste and adjust salt and pepper as needed.