Slow Cooker Split Pea Soup Recipe

A crockpot or slow-cooker split pea soup means you add everything to the pot and let the slow cooker do its job unattended for hours. The result is a wholesome, hearty, and healthy soup.

Table of Content

• Why make this soup?
• Ingredients and substitutes
• Step by step instructions
• More soup recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Comments

As a kid growing up, my mom cooked lentils, beans, and legumes all the time. I can honestly say we had it at least twice a week in curries, patties, or soups. Back then, mom, had these stocked in the pantry all the time, so there was always something to cook.

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Why make this soup?

• It is pure comfort food in winter.
• Soaking the split peas while recommended is not absolutely required which means you don't have to plan this much ahead of time.
• There is no saute or precooking needed. Just add all ingredients to a slow cooker and leave it to slow cook.
• The recipe is very simple and easy whith most of the ingredients being pantry staples.
• We are using a dab of butter and milk instead of cream so it is much healiter than most other soups.

Ingredients and substitutes

• Split Peas - What are split peas? The green split pea is the same as the green peas but processed differently. To make split peas, the green pea is peeled and dried. You can also get yellow split peas and that would work just as well for this recipe.
• Onion - I love red onions because they are sweeter and work great for soups. And yet, they also add a bit of color. Today I have used a white onion.
• Garlic - A little goes a long way. If you prefer you can also add 1 teaspoon garlic powder.
• Cheddar - A sharp cheese with a distinct flavor. And yes, you can substitute it with any other hard cheese as well.
• Bay leaves - I think bay leaves add an earthy flavor to the soup. You can also add oregano instead.
• Thyme - Dried herbs do great when cooking in the slow cooker. I usually use dried but feel free to use fresh thyme.
• Stock - Vegetable (chicken or beef) stock is perfectly fine. You can also add a cube of chicken stock with water.

Step by step instructions

• Split peas - Sort and wash the split peas. Drain and set aside.
  Pro tip - time permitting soak the split peas in warm water for 30 minutes to an hour. This softens the grains and makes a wonderfully creamy soup.
• Add all slow cooker ingredients into the slow cooker. Split peas, onion, garlic, celery, parsley, bay leaves, and thyme. Season with salt and pepper. Add the broth or stock - stir well making sure all the ingredients are distributed well.
• Cover the slow cooker and set to cook on low for 5 to 6 hours. When you open the slow cooker, remove the bay leaves and thyme sprig.
  Pro tip - I like an almost smooth and creamy consistency so I do 8 hours overnight
• Blend soup- For a wholesome texture use a potato masher to mash all the ingredients.- For a smooth soup use a hand blender (this is what I do).
• Combine the cornstarch and milk then add it to the soup. Combine well and continue to cook for 30 minutes on high.
  Pro tip - the cornstarch will prevent the milk from curdling in the soup.
• Finally, add the cheddar cheese - stir until well combined. Check and adjust seasoning.
• Serve garnished with more cheese or some whipped cream (optional).

Frequently asked questions

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Printable Recipe