In this recipe, split peas and potatoes are cooked in a savory broth, then served with crunchy homemade croutons and smoky coconut bacon. This soup is filling, stick-to-your-ribs, chock full of protein, fiber, and full of flavor. What could be better than throwing a bunch of ingredients into one pot and returning to a perfectly cooked soup?

Slow-Cooked Split Pea Soup With Homemade Croutons and Coconut Bacon [Vegan]



For the Soup:

  • 2 teaspoons of olive or coconut oil
  • 1 small potato or sweet potato, peeled and chopped
  • 1 very small yellow onion chopped or half a medium onion (about 1/4 cup)
  • 1 large carrot, peeled and chopped
  • 1 cup of dry split peas, rinsed and picked over
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4-1/2 teaspoon smoked paprika
  • 1/4-1/2 teaspoon Celtic or Himalayan sea salt
  • 3 cups of vegetable broth
  • Freshly ground black pepper
  • Coconut bacon

For the Croutons:

  • 1-2 slices of lightly toasted bread (gluten-free or whole grain)
  • Olive oil
  • A few dashes of garlic powder
  • A few dashes of salt


To Make the Soup:

  1. Heat the oil over medium heat in a skillet. Add the carrot, onion, potato, and cook for about 3 minutes.
  2. Transfer the vegetables to a small slow cooker and add stock and spices. Cook on low for 8 hours or high for 4 hours. If possible, stir once or twice during the process. Taste and adjust salt or spices.
  3. Serve with coconut bacon and homemade croutons

To Make the Croutons:

  1. Brush the toasted bread with olive oil or oil of choice.
  2. Cut toasted bread into 1-inch squares and toss with seasonings. Heat a skillet over medium heat.
  3. Toast the squares in the skillet, stirring around to ensure even browning. Cook until lightly browned and crispy.