Split Pea Soup Recipe Produced in a Slow Cooker


This slow cooker split pea soup recipe may be a classic fall or winter meal to create when you’re craving a hot, hearty meal with minimal prep. We love to that many of us can set this recipe in a sluggish cooker leaving it simmering away without attention for hours on end.

Classic split pea soup is traditionally made with potatoes, carrots, celery, ham, and, not surprisingly, split peas. The different veggies found in this soup give this dish plenty of texture as well as a range of flavors.

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For this split pea soup recipe, we use chicken broth because main cooking liquid, when you wished to make this injury is a vegan split pea soup, you may easily swap that out for vegetable broth and forego the ham.

The diced ham with this recipe is just a wonderful technique to incorporate a bit of protein for this dish to make it a filling, standalone meal as opposed to an appetizer.

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If you don’t have got a slow-cooker, you possibly can make this split pea soup from a regular pot on the stove, which can take about 45 to 50 minutes. You can also employ a pressure cooker to truly quicken things and get a delicious soup in approximately 20 minutes.


Cook time: 5 hours

Prep time: 5 minutes

Idle time:



Unit: MetricUS Imperial


  • 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


  1. Add all the ingredients with a big crockpot and cook on high for 4 to 5 hours, or low for 7 to 8 hours.
  2. Before serving, take away the bay leaf.

Additional information

Recipe adapted from favfamilyrecipes.com

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