Slow Cooker Split Pea Soup with Croutons

Immersion blenders are hand-held blenders that can be used in the pot where food is cooked, which eliminates the need to transfer soup to a blender.

Serves: 6Hands-on: 20 minutesTotal: 8 hours 10 minutesDifficulty: Easy

Serves: 6


  • 2 cups dried green split peas, soaked overnight in water to cover
  • 6 cups vegetable broth
  • 2 medium potatoes, peeled and diced
  • 2 large carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 tsp. finely chopped fresh dill
  • 1 tsp. finely chopped fresh thyme
  • 1 bay leaf
  • 1 tsp. salt
  • 2 Tbsp. olive oil
  • 2 cups bread cubes


  • In a 4-quart slow cooker, add all ingredients and cook on low heat for 6 to 8 hours.
  • While the soup cooks, make the croutons. Preheat oven to 375°F. Heat olive oil in a large skillet over medium heat. Toss bread with the oil and cook until the bread begins to brown. Transfer the bread to a baking sheet and bake for 10 minutes, or until crispy.
  • When the soup has finished cooking remove the bay leaf. Process in a blender, or use an immersion blender, until smooth.
  • Serve soup with fresh croutons.