Just a bit of chopping, and this wonderful recipe is ready for the slow cooker. It cooks all day while you are away, so it's ideal for the working family. This hearty soup is not the prettiest soup on the block, by far, but the taste and texture can't be beat. Hot soups, especially those made in the slow cooker, are the best when it's cold and snowy outside.
Split peas, unlike other legumes such as black beans or kidney beans, do not need to be soaked before cooking. Just sort over the peas and remove any pieces of dirt, small stones, and sticks. Remember that split peas are a raw produce, and may have some contamination.
Remember that acidic ingredients can prevent split peas and other legumes from softening. Do not add any tomato products or lemon or vinegar to this recipe or the peas will not soften properly. And make sure that your peas aren't old. Buy a new batch for this recipe. The long cooking time of this recipe means the peas will be cooked very soft, and some will break apart and thicken the soup.
Serve this warming and delicious soup with some cheese crackers, a green salad, or a fresh fruit salad for a wonderful meal on a cold night.
2 cups cubed fully cooked ham
1 1/2 cups dry split peas, sorted
1 large onion, chopped
3 cloves garlic, minced
4 stalks celery, chopped
1/2 cup chopped celery leaves
3 large carrots, peeled, sliced
2 tablespoons mincedfresh parsley
1 teaspoon dried thyme leaves
1/4 teaspoon freshlyground black pepper
1/2 teaspoon salt
4 cups chicken broth
2 cups water
Spray a 4 to 6 quart slow cooker with nonstick cooking spray.
Combine ham, split peas, onion, garlic, celery, celery leaves, carrots, parsley, thyme, pepper, salt, chicken broth, and water in the prepared crock pot and stir to combine.
Cover the slow cooker and cook on low for 10 to 12 hours or on high for 4 to 5 hours. Just before serving use a potato masher to mash some of the peas in the soup for a thicker consistency if desired.
Note: Split peas should soften just fine in this amount of cooking time. They do not need presoaking. If your split peas are hard after this length of cooking time, there is something wrong with the peas or with your water. If the peas are very old and dried out, they won't soften. And if the water you use for making the soup is hard with lots of dissolved minerals that can stop the peas from softening. Use bottled water if that is the case.
| Nutrition Facts (per serving) |
|---|
| 274 | Calories |
| 3g | Fat |
| 39g | Carbs |
| 24g | Protein |
Show Full Nutrition Label
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| Nutrition Facts |
|---|
| Servings: 6 |
|---|
| Amount per serving |
| Calories | 274 |
| % Daily Value* |
| Total Fat 3g | 4% |
| Saturated Fat 1g | 3% |
| Cholesterol 32mg | 11% |
| Sodium 1282mg | 56% |
| Total Carbohydrate 39g | 14% |
| Dietary Fiber 14g | 52% |
| Total Sugars 8g |
| Protein 24g |
| Vitamin C 7mg | 35% |
| Calcium 63mg | 5% |
| Iron 4mg | 20% |
| Potassium 793mg | 17% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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FAQs
How to Thicken Split Pea Soup. The potato should make your split pea soup perfectly thick and creamy. However, if the soup is still too thin for your liking, you can thicken it up with full-fat cream (though it may alter the flavor a bit) or a cornstarch slurry.
What is the difference between split pea soup and pea soup? ›
A recipe for "pea soup" from 1905 is made with split peas, salt pork and cold roast beef. The soup is strained through a sieve to achieve the desired texture. "Split pea soup" is a slightly thinner soup with visible peas and pieces of ham, especially popular in the Northeast, the Midwest and the Pacific Northwest.
How do you make split pea soup less bland? ›
Salt and pepper you can just stir in. Same goes for bouillion cubes/paste, though you'll want to mix them into a small amount of soup first to get them to dissolve well and then stir that into the rest of the soup. If you want to add real meat, you'll want to cook it a while longer to get the flavor into the soup.
Why are my split peas not getting soft in slow cooker? ›
If the peas are very old and dried out, they won't soften. And if the water you use for making the soup is hard with lots of dissolved minerals that can stop the peas from softening. Use bottled water if that is the case.
What is the secret ingredient to thicken soup? ›
Add Flour Or Cornstarch
You can thicken soup by adding flour, cornstarch, or another starchy substitute.
Can you overcook pea soup? ›
Very thick and hearty! Freezes well! (I always make a double batch and freeze 2/3.) Update: If you overcook, the soup will get even thicker than usual! and turn a little bit of an olive drab color--it will still taste good though!"
How much water do I use for 2 cups of split peas? ›
Bring about 1.5 cups of water or broth to a boil for every cup of lentils or split peas.
Which is better, green or yellow split peas? ›
Split green peas are less starchy and have a sweeter flavor than yellow split peas. The yellow peas have an earthy, nutty flavor. They are milder and more subtle than green split peas. Yellow split peas are the best variety to use when you don't want an intense pea flavor in whatever you are cooking.
What to serve with split pea soup? ›
Serve With
All you need is some Crusty French Bread, Dinner Rolls, or Biscuits to go with it. If you want to make this Split Pea Soup even better, try these toppings: Bacon Bits – add a nice salty bite. Croutons – homemade is best, but you can also use storebought.
What can I add to pea soup to make it taste better? ›
Water: Added to adjust the soup's consistency without diluting its flavors. Ham Steak: Infuses the soup with a rich, smoky flavor and also adds a hearty, meaty component. Bacon: Flavors the broth with a deep, smoky richness.
Ladle soup into bowls. Serve drizzled with olive oil, a pinch of Herbes de Provence, a pinch of smoked paprika, a touch of lemon zest, and the toasted peas and pine nuts.
Should split pea soup be thin or thick? ›
However not thickened with traditional methods, the thickness of this soup comes from the cooking down of the split peas themselves. The longer you cook the pea occupied broth, the thicker the soup gets. This is a preference, so you choose your thickness.
How much baking soda to soften split peas? ›
If the peas aren't softening after the second simmering, stir in ¼ teaspoon of baking soda to the pot. It will foam up at first but subsides as it cooks. This should quickly soften the peas with a little more while simmering!
Are the peas in split pea soup supposed to be mushy? ›
In about 30 minutes, it should be close to done, so check on it again. By now, the vegetables may be nice and tender, so poke a potato chunk and see. Also, the split peas should be tender-but-not-mushy.
Is it necessary to soak split peas before cooking? ›
No. Split peas, like lentils, do not need to be soaked before cooking. Beans require soaking prior to cooking, but because these are peas they can be used directly in the recipe. It is still a good idea to rinse your peas thoroughly before cooking to remove any dirt particles.
