This slow cooker split pea soup recipe is a classic fall or winter meal to create when you’re craving a warm, hearty meal with minimal prep. We love that we can set this recipe up in a slow cooker and leave it simmering away on its own all day.
Classic split pea soup is traditionally made with potatoes, carrots, celery, ham, and, of course, split peas. The different veggies used in this soup give this dish plenty of texture and a variety of flavors.
For this split pea soup recipe, we use chicken broth as the main cooking liquid, but if you wanted to make this a vegan split pea soup, then you can easily swap that out for vegetable broth and forego the ham.
The diced ham in this recipe is just a wonderful way to add in a little bit of protein to this dish and make it a filling, standalone meal rather than an appetizer.
If you don’t have a slow-cooker, you can make this split pea soup in a regular pot over the stove, which will take about 45 to 50 minutes. You can also use a pressure cooker to really speed things up and end up with a delicious soup in about 20 minutes.
Summary |
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Cook time: 5 hours
Prep time: 5 minutes
Idle time:
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Level
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Servings:
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Ingredients
- 2 1/2 cups dried split peas
- 8 cups chicken broth or 9 cups for thinner soup
- 4 carrots coarsely chopped
- 3 medium potatoes diced small
- 3 celery stalks chopped
- 1 onion finely chopped
- 2-3 cups diced ham
- 1 tsp minced garlic
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 bay leaf
Instructions
- Add all of the ingredients to a very large crockpot and cook on high for 4 to 5 hours, or low for 7 to 8 hours.
- Before serving, remove the bay leaf.
Additional information
Recipe adapted from favfamilyrecipes.com
