Slow Cooker Split Peas and Vegetables with the Flavors of Mexico

Get it on Google Play

Get it on Google Play


4 cups water

1 cup dry peas

1/2 onion

2 cloves garlic or go with the whole pod

3 lg ribs celery

2 lg carrots

1 lg parsnip

1 poblano pepper

a handful of cilantro (about 1/3 cup)

1 tsp pink salt

1 tsp cumin

1/2 tsp oregano

1/4 tsp cayenne or black pepper

1/8 tsp ground bay leaves or 2 whole

opt: 1/2 tsp coriander


1. Clean and roughly chop vegetables. They will be pureed, so it's not necessary to cut them small. However, you don't want the parsnip too large because it is more dense and takes longer to cook.

2. Add everything to the slow cooker and give it a stir.

3. Cook on low for 8-10 hours or on high for 5-6 hours.

Bon Appetit!

Go To Top