Vegetarian Confetti Split Pea Soup


Split pea soup is a favorite at my house, but it usually has a base of smoked sausage or a ham bone to give it flavor and punch. When I decided to try a vegetarian version, I added yellow split peas and red lentils to give the soup beautiful color and flavor.

2 tablespoons olive oil

1 large onion, chopped

4 medium carrots, diced

4 stalks celery, diced

2 teaspoons dried thyme

1 bay leaf

2 cups dried green split peas

1 cup dried yellow split peas

½ cup dried red lentils

8 cups vegetable broth

Salt and freshly ground black pepper

heat the oil in a skillet over medium-high heat. Add the onion, carrots, celery, thyme, and bay leaf and sauté until the vegetables begin to soften, 4 to 5 minutes.

transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker and add the split peas, lentils, and broth, and stir to combine.


cover the slow cooker and cook on high for 4 hours or on low for 8 hours; check the soup at 3 or 7 hours to make sure that it isn’t sticking to the pot. If it appears too thick, add more broth.

season with salt and pepper before serving.

serves 8