It's soup weather these days and split pea soup is a family favorite. 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 resulting soup is wholesome, healthy, hearty and vegetarian.
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. Being a single mom, these were her lifesavers.
Also, the best part about lentils and beans is they don't take too long to dehydrate. Most of them need an hour in warm water, and they bloom nicely. And these days, with the instant pot or pressure cooker, means you can make them from dried to finished without any having to soak them first.
About this soup
I've shared quite a few soup recipes with you and I often say it is a favorite. We do have lots of favorites, and yet this one has a special place. It's simple and easy to make and my kids love it. The best part is that it's healthy and nutritious for the whole family. It's also wholesome and hearty, so a side salad and bread is all we need to make it a complete meal. And whether you choose to make it vegetarian or non-vegetarian, this one is bound to become a family favorite.
There are many great recipes out there. I make a few variations of the split pea soup. The truth is that it does not require a whole lot of ingredients. My mom had a simple process, and she cooked them on a stovetop.
She'd soak the split peas overnight in cold water. Then she washes and drains them well. In addition, she would saute onion, garlic, and bay leaf. Add soaked, drained split peas and stock. Simmer for 45 minutes, then season with salt and pepper. I think this is still the best pea soup I ever ate. Hearty and wholesome.
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 tsp 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 (Save/Pin)
Prepare split peas (see notes)
- Check the split peas and sort for any unwanted peas.
- Wash and drain well (see notes above about soaking).
Into the slow cooker / crock-pot
- Add all slow cooker ingredients into the slow cooker.
- Split peas, onion, garlic, celery, parsley, bay leaves, thyme.
- Season with salt and pepper - mix it all.
- Add 5 cups stock and stir well.
- Cover slow cooker and slow cook on low for 5 to 6 hours.
( I like an almost smooth consistency, so I do 8 hours overnight) - When you open the slow cooker,
- Remove the bay leaves and thyme sprig.
Mash or don't mash
- You can leave the soup in this consistency.
- For a grainy texture use a potato masher to smash all the ingredients.
- and for a smooth soup use a hand blender (this is what I do).
Finish the soup
- Combine the cornstarch and milk well.
- Then add milk mixture to the pea soup and mix well.
- 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
Soaking split peas will shorten the cooking time, but it's not really necessary. Split peas in general, cook fairly quickly. On the stovetop, it takes about 1 ½ to 2 hours from dried to done. If you soak them that reduces the cooking time to 40 minutes. And yet, when cooked in a pressure cooker or instant pot, it can take as little as 20 to 25 minutes.
If you've ever had issues with stomach pain when eating dried beans, or lentils, then soaking them before you cook may prove very helpful. Dried beans and lentils including split peas contain complex sugars that our human body finds hard to digest. The gas produced when absorbing them can cause bloating and flatulence. Soaking helps release some of these sugars into the water, which is why soaking, re-washing, and draining do help very much.
Often we use flour to make a rue at the beginning of soup recipes, so it thickens as it cooks. However, when you cook lentils, beans, and split peas, it's best to avoid starch water because it takes longer to get done. When you are boiling in devices like an instant pot, pressure cooker or slow cooker, this becomes even more important as the starch settles on the bottom of the pan and prevents heat from transferring correctly. It can also burn at the bottom and ruin the device.
So, the best way to thicken a pea soup is with cornstarch. Add it to stock, water or milk. And add it a few minutes before the end of cooking time.
What do you serve along with soup?
A side salad or sauteed veggies with some homemade fresh bread on the side makes a complete meal. Try
garlic sesame asparagus,
parmesan asparagus,
sesame green beans,
cheesy baked eggplant slices,
lemon rosemary potatoes,
roasted dill potatoes,
Some salad recipes to serve with this soup
- Cherry Tomato Mozzarella Salad
- Cabbage Salad with Toasted Sunflower Seeds
- Easy Celery Salad with Cranberries and Pecans
- Carrot Salad with Raisins, Cranberries and nuts
- Ginger Kale with Pine Nuts and Cranberries
- Simple Healthy Kale
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Slow Cooker Split Pea Soup Recipe
Print Pin Rate VeenaazmanovDescription
Ingredients
Slow Cooker
- 2 cups (400 g) Dried split peas green or yellow
- 2 tbsp Olive oil
- 1 clove Garlic medium
- 2 Bay leaves
- ½ tsp Thyme
- ½ cup Celery chopped
- ½ cup Onions chopped
- 1 tsp Salt
- ½ tsp Pepper
- ¼ cup Parsley finely chopped
- 4 cups (1 Liter) Stock
To finish the soup
- 1 cup (250 ml) Milk
- 1 tsp Cornstarch
- ½ cup Cheddar optional
Instructions
Prepare Split Peas
- Check the split peas and sort for any unwanted peas. Wash and drain well.
Slow Cooker / Crock-pot
- Add all slow cooker ingredients into the slow cooker.
- Split peas, onion, garlic, celery, parsley, bay leaves, thyme.
- Season with salt and pepper - mix it all together.
- Add 5 cups stock - stir well making all ingredients are distributed well.
- Cover slow cooker and slow cook on low for 5 to 6 hours. ( I like an almost smooth consistency so I do 8 hours overnight)
- When you open the slow cooker, remove the bay leaves and thyme sprig.
Mash or Don't mash
- You can leave the soup in this consistency.
- For a grainy texture use a potato masher to mash all the ingredients.
- For a smooth soup use a hand blender (this is what I do).
Finish the soup
- Combine the cornstarch and milk well.
- Then add milk mixture to the pea soup and mix well.
- Finally, add the cheddar cheese - stir until well combined.
- Check and adjust seasoning.
- Serve garnished with more cheese or some whipped cream (optional).
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
