Ingredients:

  • 2 cups (400g) dried green split peas, rinsed
  • 3 medium (450g) carrots, diced
  • 2 medium (300g) gold potatoes, peeled and cubed
  • 1 large (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 6 cups (1.4L) vegetable broth, low sodium
  • 1 tsp (2g) smoked paprika
  • 1 tbsp (15ml) soy sauce
  • 1 tsp (2g) dried thyme
  • 1 bay leaf
  • ½ tsp (3g) salt
  • ½ tsp (3g) black pepper
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Rinse the split peas under cold running water in a fine mesh strainer. Keep going until the water runs clear and pick out any small stones.
  2. Chop the carrots and gold potatoes into 1/2 inch cubes. Note: Keeping them uniform ensures they cook at the same rate.
  3. Toss the rinsed peas, diced carrots, cubed potatoes, onion, and garlic into the slow cooker.
  4. Stir in the smoked paprika, thyme, soy sauce, salt, and pepper.
  5. Pour the vegetable broth over the mix and nestle the bay leaf on top.
  6. Cover the pot and cook on Low for 7-8 hours. Wait until the peas have completely lost their shape and the liquid is thick.
  7. Remove and discard the bay leaf.
  8. Stir vigorously with a whisk or use an immersion blender for 2-3 quick pulses. Note: You want some vegetable chunks left for texture.
  9. Taste the broth. Add a squeeze of fresh lemon juice if it needs a bit of brightness.