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Lunch recipe · from the recipe book

Slow-Cooker Split Pea and Sweet Potato Soup

A thick, velvety split pea soup with tender carrot, celery and sweet potato, warmed by smoked paprika and thyme.

Slow-Cooker Split Pea and Sweet Potato Soup

Ingredients

  • 2⅓ cups450 gGreen split peas, dryrinsed and picked over
  • 3 medium180 gCarrotsdiced
  • 3 stalks120 gCelerydiced
  • 1½ medium160 gYellow oniondiced
  • 2 medium260 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 4 cloves12 gGarlicminced
  • 8 cups1,900 gWater
  • 1 tbsp14 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried thyme
  • 1 tsp2 gGround cumin
  • 1⅛ tsp7 gSalt
  • ½ tsp1 gBlack pepper
  • 4¾ cups chopped100 gKalestems removed, chopped
  • 1½ tbsp20 gLemon juice

Steps

  1. Add the split peas, carrot, celery, onion, sweet potato and garlic to the slow cooker.
  2. Stir in the olive oil, smoked paprika, thyme, cumin, salt and black pepper, then pour in the water.
  3. Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the split peas have broken down and the vegetables are very tender.
  4. Stir well, mashing some of the sweet potato against the side to thicken the soup; add a splash of hot water if it is too thick.
  5. Stir in the kale, cover and cook 10 more minutes until wilted.
  6. Stir in the lemon juice, adjust the pepper, and ladle into bowls.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 19, 2026.

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