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4.9 from 15 reviews
Full of protein and fiber, this thick and hearty Parsnip & Split Pea Soup is easy to make in your slow cooker, Instant Pot, or on the stovetop!
This soup can be prepared 3 different ways:
Instant Pot:
Slow Cooker method:
Stovetop method:
Serve with whole grain or artisan bread. I just paired mine with some good seeded bread I had on hand and added some diced raw carrots on top which gave a nice freshness and crunch to the soup. Crumbled Coconut Bacon is also a nice topping!
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for 5 – 6 days. For longer storage, keep in the freezer for 2 – 3 months.
Soup will thicken upon standing, add more water as needed.
If you don’t have parsnips on hand, use extra carrots or omit them altogether.
For variation, try using a blend such as poultry seasoning or herbs de Provence. Also, parsley, rosemary, or savory would be great!