Lenten Recipe: Split Pea Soup

This split pea soup recipe is perfect for a busy day — just set it up in the crock pot in the morning and then forget all about it until dinner time.


  • 1lb split peas
  • 3 carrots, sliced thin
  • 2 stalks celery, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable stock
  • 3 bay leaves
  • Salt and pepper


  1. Wash the split and discard any discolored beans.
  2. Layer the peas in the bottom of a crock pot.
  3. Place carrots, celery, and onion, and garlic on top of peas.
  4. Cover peas and vegetables with stock. (It should come about 1/2 inch above the ingredients. If there isn’t enough stock to cover the vegetables, add water.)
  5. Add bay leaves to the crock pot.
  6. Cover and cook on low all day.
  7. When ready to serve, remove bay leaves. Add water if needed.
  8. Optionally, use an immersion blender to blend soup; otherwise, just stir until ingredients are mixed well.
  9. Serve warm with a salad and bread.