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As the crisp autumn air settles in, our kitchens become sanctuaries of warmth and comfort. Among the many seasonal dishes that evoke the essence of fall, few are as nourishing and satisfying as Harvest Harmony Split Pea Soup. This delightful recipe offers a blend of wholesome ingredients that not only nourishes the body but also warms the soul. Perfect for chilly evenings, this split pea soup is not only easy to prepare but can also be made in a slow cooker, allowing the flavors to meld beautifully over time.

Fall Crockpot Split Pea Soup

Cozy up this autumn with a bowl of Harvest Harmony Split Pea Soup, a recipe that warms both body and soul. This nutritious dish combines green split peas with fresh vegetables and rich seasonings, making it the perfect comfort food for chilly evenings. With its high protein content and low fat, this soup supports a healthy diet while being easy to prepare in a slow cooker. Discover the joy of seasonal cooking and bring love to your table with this delightful meal.
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Ingredients
  

2 cups green split peas, rinsed and drained

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 medium potato, peeled and diced

1 small butternut squash, peeled and diced

6 cups vegetable broth (or chicken broth)

1 bay leaf

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

1 teaspoon apple cider vinegar (optional, for a touch of brightness)

Fresh parsley for garnish

Instructions
 

Sauté the Base: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing them for about 5 minutes or until the onion is soft and translucent. Stir occasionally to prevent sticking.

    Combine Ingredients: Transfer the sautéed onion and garlic to your crockpot. Add the rinsed split peas along with the diced carrots, celery, potato, and butternut squash. Stir everything together until well mixed.

      Flavor It Up: Pour the vegetable broth into the crockpot, then add the bay leaf, dried thyme, smoked paprika, and season with salt and pepper to taste. Stir thoroughly to ensure all ingredients are combined.

        Set the Slow Cooker: Cover the crockpot with its lid and cook on low for 6-8 hours or on high for 4-5 hours. The soup is done when the split peas are tender and the mixture has thickened to your desired consistency.

          Final Touches: After cooking, carefully remove the bay leaf. For a smoother texture, use an immersion blender to puree the soup to your liking. If you choose, stir in the apple cider vinegar to enhance the flavors with a bit of acidity.

            Serve: Ladle the warm soup into bowls, and garnish each serving with fresh parsley for a pop of color. Pair with crusty bread or croutons for a satisfying meal.

              Prep Time, Total Time, Servings: 15 min | 8 hours | 6 servings

                Presentation Tips: For an eye-catching presentation, drizzle a small amount of olive oil over the soup before serving, and add a sprinkle of smoked paprika on top along with the parsley garnishes.