149
Submitted by Chelle_DaysFlutterby
"Very little prep, just layer in crock pot/slow cooker, leave it for the day and a filling, delicious soup will be ready for dinner.This recipe is a very versatile base split pea soup. For a Vegan option, omit the meat. I have made this recipe using ham, ham hock, and bacon. I have used veggie broth, chicken broth and water... each tasting different but yummy! I have reduced the salt but have not adjusted the recipe as written. This soup is even better the next day, it freezes well. This tends to be a thicker soup (especially once it has cooled) so adjust liquid after cooking to desired thickness."
photo by DianaEatingRichly 
- Ready In:
- 6hrs 10mins
- Ingredients:
- 10
- Serves:
-
4-6
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ingredients
- 1 (16 ounce) package dried split peas, rinsed
- 2 cups diced ham
- 3 carrots, peeled and sliced
- 1 medium onion, chopped
- 2 stalks celery, plus leaves, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 1⁄2 teaspoon seasoning salt
- 1⁄2 teaspoon fresh pepper
- 1 1⁄2 quarts hot water or 1 1/2 quarts broth
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directions
- Layer ingredients in crockpot.
- Pour in water, so don't stir.
- Cover and cook on high 4-5 hours or on low for 8-10 hours.
- Remove Bay leaf.
- Serve with some nice crusty bread or buns.
Questions & Replies
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can I print the recipe
artsue
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Reviews
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Very good soup! I made this when my in-laws visited (6 adults) and they all enjoyed the soup! A few things to note for people concerned about the thickness of the soup. After the peas are soft enough to your liking, turn off crock pot, leave open about 15-20mins. Soup will thicken upon standing. If you keep cooking the coup after the peas are soft the soup will darken. There are a few comments about the soup being dark, this is because it was over cooked. Only changes I made was using an extra carrot and stalk of celery. Next time I will use a couple more carrots per personal taste (we love carrots in our soup!). Thank you for a great recipe!
jenisinchina
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Delicious! Make sure to heat up the broth first as written. I did not do this and although the soup was quite delicious my peas were too firm. Oops. Next time I will follow the directions to the letter.
Linda T.
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Followed this exactly, and let me tell you, what a soup! This was terrific, and you have the reviews to prove it too! I also used left-over spiral ham ~ with large ham bone. I almost didn't even need anything else but the bone, ham, and peas. This is a real gem, and you should try it! Made for Diabetic Healthy Month! 2012
Andi Longmeadow Farm
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Terrific soup. Just terrific. I didn't have any ham in the freezer, but did put a nice big pork shoulder bone in the pot so got some great flavor from that. I like nice thick pea soup so I only used a quart of water, and I cooked it on high until the peas disintegrated. Absolute perfection. I'm looking forward to taking it for lunches this week. Thanks a mil.
Erin R.
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Would it be possible to minimize the printed product. I was going to print this recipe but it stretched out to three pages with the 'nutritional Info' on page two. I did a cut and paste on to MS Word and got it down to 1/2 a page. Save paper and condense.
John S.
see 139 more reviews
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Tweaks
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use deli ham cubed. and fryed smoked bacon to it the ham bone taste.
paul g.
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Yum. yum. yum. yum. yum. DD wolfed it down. I used a hamhock instead of cubed ham, and adobo powder as I had no seasoning salt. Did I mention yum?
Amanda P.
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I loved this pea soup recipe. I think it tasted just like Campbell's! The only thing I did different was I used mostly ham broth and I used lovage instead of celery.
Herb Lady 123
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Dh and I had never tried split pea soup before, so we didn't know what to expect. I hate green peas with a passion, and I always just assumed split pea soup tasted like that, lol. Oh, how wrong I was! Dh and I both LOVED this. The kids had already eaten, so they didn't try it. I used Tony Chachere's in place of the seasoning salt and green peppers in place of the celery. It was perfect. :-)
Luv2CookHate2Clean
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Wonderful split pea soup! I omitted the seasoning salt and used chicken broth instead of water. Added some black pepper and lemon pepper then cooked on low for 8 hours. Served with sourdough croutons on top and enjoyed. Will make this again soon! Made and reviewed for the Diabetic Forums Soups Is On January Event.
lauralie41
see 9 more tweaks
RECIPE SUBMITTED BY
Rnault
Canada
- 25 Followers
- 110 Recipes
- 2 Tweaks
Most of my recipes are dairy free since I discovered many years ago that I am lactose intolerant. While I have had to give up some much-loved recipes, we have discovered that most can be modified to accommodate the changes to our diet. Most of my recipes say dairy free but there are a few from my childhood that may have dairy! I also have an intolerance to MSG so we spend a lot of time reading labels. Usually, it is just easier to cook from scratch, so we don't use many pre-made foods from the grocery store.</p> I like recipes I can make with minimal ingredients, real food I have in my kitchen, that are also easy to make!
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