Gluten Free Slow Cooker Split Pea Soup Recipe
This soup is made in the slow cooker so it takes minimal hands-on time and includes healthy, vegetarian ingredients.
Servings: 6 Servings
Calories: 251kcal
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)
Instructions
- 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.
Nutrition
Calories: 251kcal | Carbohydrates: 46g | Protein: 16g | Sodium: 1121mg | Potassium: 734mg | Fiber: 17g | Sugar: 8g | Vitamin A: 4255IU | Vitamin C: 2.8mg | Calcium: 54mg | Iron: 3.3mg