Split Pea and Parsnip Soup

Our personal preference was to serve this with pumpernickel bread and fresh apples. It is such a nice time of year to eat apples and we are enjoying the bountiful varieties! I never knew an apple was actually juicy until we visited an orchard this autumn! What a difference it makes to eat them fresh off of the tree!


  • 1 small onion, diced
  • 2 parsnips, peeled and sliced into half moons
  • 1 T olive oil
  • 1 1-lb bag of dried split peas, rinsed and drained
  • 6 C vegetable broth
  • 1 tspn dried, ground thyme
  • 1 bay leaf


  1. In a small skillet, sauté the onion and parsnips in olive oil until the onion is soft – about 5 minutes.
  2. Place all ingredients in a slow cooker and cook on low for 8 hours. Remove bay leaf before serving.


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