You can skip the roux and just thicken by blending.
For a lighter version, use milk or half-and-half instead of heavy cream.
Add cooked bacon or ham bits for a smokier twist.
3. Slow Cooker Split Pea Soup
Why it’s great: Hearty, economical, and filling (often vegetarian or with ham).
Ingredients (serves ~6–8):
2 cups dried split peas, rinsed
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3–4 cups broth (veg or chicken)
1 bay leaf
Salt & pepper
Optional: diced ham or ham bone
Steps:
Add peas, vegetables, broth, and bay leaf into slow cooker. If using ham bone or diced ham, add now.
Cook on low for 7–8 hours (or high 3–4 hours), until peas are soft and starting to break down.
Remove bay leaf, optionally partially blend for creamier consistency, or leave as is for texture.
Adjust salt & pepper and serve.
Tips & variations:
No need to soak split peas.
If the soup is too thick, stir in extra hot water or broth to reach desired consistency.
Add herbs like thyme or parsley near the end.
4. Slow Cooker Lentil Soup / Lentil Stew
Why it’s great: High in protein, vegetarian friendly, and very satisfying.
Ingredients (serves ~6):
1½ cups lentils (green, brown, or red)
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 can (14 oz) diced tomatoes
4 cups vegetable broth
2 cloves garlic, minced
1 tsp cumin
1 tsp smoked paprika
Salt, pepper
Fresh spinach or kale (optional, added near end)
Steps:
Combine lentils, vegetables, tomatoes, broth, garlic, cumin, paprika, salt & pepper in the slow cooker.
Cook on low for 6–7 hours or high for 3–4 hours until lentils are tender.
If using greens, stir them in 15 minutes before the end so they wilt but stay vibrant.
Taste and adjust seasoning. Serve with crusty bread.
Tips & variations:
Use red lentils for a quicker, creamier version (they cook faster).
Add a dash of lemon juice before serving to brighten flavors.
You can include diced potatoes or squash to bulk it.
