When the chill settles in and days feel a bit too long, there’s something quietly satisfying about settling down with a bowl of slow cooker yellow split pea soup. It’s the kind of meal that doesn’t rush you, simmering gently while you get lost in a book, or just watch the quiet outside your window. The kitchen fills with the earthy scent of cumin and thyme, mingling with the sweet aroma of soft onions and carrots—the kind of smell that makes you pause and breathe in deeply, even if you’re only halfway through your busy day.

I remember the last time I made this, I was a little distracted—half-listening to a podcast, stirring the soup, and trying to remember if I’d grabbed the bay leaf from the pantry or left it on the counter. Eventually, I found it nestled beside the spice jars, which made me chuckle because it felt like the soup had its own little secret. When it was finally time to eat, the texture was just right—thick but still a bit chunky, comfort in every spoonful. It wasn’t perfect, but that’s exactly what made it feel like home.

Why You’ll Love It:

This soup is incredibly hands-off—slow cooker magic lets you set it and forget it for hours.
It’s packed with protein and fiber, so it fills you up without weighing you down.
The flavor is rich and layered, but the recipe itself is simple, which means it won’t stress you out.
It’s simple — and that’s kind of the point. Sometimes you just want food that’s quietly good.
Because it’s slow-cooked, the texture can vary a bit depending on how long it simmers, so you can adjust it to your liking.

If you’re worried about how long it takes, don’t be. The slow cooker does most of the work, and the reward is a savory, homemade soup that feels like it’s been simmering for a lifetime. Plus, leftovers reheat beautifully, making it a solid choice for an easy lunch or dinner the next day.

Slow Cooker Yellow Split Pea Soup

Print Recipe

A hearty and comforting slow cooker yellow split pea soup made with simple ingredients and cooked to perfection. This easy recipe is perfect for a cozy meal and packed with protein and fiber.

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 6

Ingredients

Scale

1 pound yellow split peas, rinsed and sorted
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon ground cumin
1 bay leaf
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
4 cups water

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Instructions

Rinse and sort the yellow split peas to remove any debris or stones.
In a slow cooker, combine the rinsed yellow split peas, diced onion, diced carrots, diced celery, and minced garlic.
Add the vegetable broth, water, dried thyme, ground cumin, bay leaf, black pepper, and salt to the slow cooker.
Drizzle the olive oil over the ingredients in the slow cooker.
Stir all ingredients together to combine evenly.
Cover the slow cooker with its lid and cook on low heat for 6 hours, or until the split peas are tender and the soup is thickened.
Remove the bay leaf from the soup.
Using an immersion blender, blend the soup partially to your desired consistency, leaving some texture if preferred. Alternatively, transfer half the soup to a blender, puree, and then return it to the slow cooker and stir.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot.

Kitchen Notes: I usually cook this in a standard slow cooker—nothing fancy needed. When serving, a crusty bread or a sprinkle of fresh herbs on top makes a nice touch. If you’re feeling adventurous, sometimes I toss in a pinch of smoked paprika or a splash of lemon juice at the end to brighten it up. You could also swap in a bit of ham or bacon if you don’t mind a meatier version, though I haven’t tested that extensively. For texture, blending half the soup and leaving the rest chunky seems to strike a nice balance.

FAQ:

Can I make this soup without a slow cooker? Yes, you can simmer it on the stove, but it will need more attention and stirring to prevent sticking.

How thick should the soup be? It’s really up to you—some prefer it more like a stew, others silky smooth. Partial blending is a good middle ground.

How long does the soup keep? Refrigerated leftovers last about four days and freeze well for up to three months.

Ready to cozy up with a bowl? Give this slow cooker yellow split pea soup a try and see how a simple, slow-cooked meal can still be something special.