This is a quick and easy slow cooker soup that’s soy and oil free. I threw in some turnips I had in the fridge, but you can use potatoes, carrots, or even sweet potatoes if that’s what you have. The spices add layers of flavor that turn this simple soup into something you can even serve at your next dinner party.
Slow Cooker Farro and Veggies Split Pea Soup
serves 6 to 8
This recipe uses a 4 quart slow cooker
- 1 package Tuscan Fields farro ai funghi (or 1 1/2 cups plain farro plus 2 veggie bouillon cubes)
- 1 cup split peas
- 8 cups water
- 3 bay leaves
- 2 cups chopped turnip or potato
- 2 teaspoon garam masala
- 2 teaspoons smoked paprika
- 1 teaspoon turmeric
- salt and pepper, to taste
Add everything but the salt and pepper to your slow cooker and cook on low for 8 to 10 hours (or high for 3 to 4 hours).
Before serving add salt and pepper to taste. You can add 1 to 2 cups water to thin out the soup if it’s too thick for you.