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Whenever my kitchen fills with the aroma of my slow cooking split pea soup I'm instantly transported to my grandma's cozy kitchen. This creamy bowl of comfort has become my family's most requested winter meal. The best part? My crockpot does all the heavy lifting while I go about my day and dinner practically makes itself.
What Makes This Soup So Special
Through years of making this soup I've discovered why it's such a winner in my house. The velvety texture wins over even my pickiest eaters and the protein-packed peas keep everyone satisfied. I love tossing in a leftover hambone from Sunday dinner it adds such incredible flavor. My favorite way to serve it is with warm crusty rolls and a simple green salad. Perfect for those busy weeknights when I need dinner to be ready when we walk in the door.
What You'll Need
- Split Peas: Green split peas give the soup its signature flavor and texture. Rinse thoroughly to remove debris. Yellow split peas or a mix of peas and lentils work well, too.
- Vegetables: Traditional options include onions, carrots, and celery. Add diced potatoes, sweet potatoes, or even frozen veggies like spinach or broccoli for variety.
- Meat: A leftover hambone, ham hock, or cubes of ham add savory depth. Smoked turkey is a great alternative for added flavor.
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Making Your Soup
- Rinse the Split Peas
- Thoroughly rinse and drain the split peas to remove any debris.
- Assemble Ingredients
- Place split peas, vegetables, meat, and seasonings in the Crockpot. Pour in broth or water as directed in the recipe.
- Cook Until Creamy
- Set the Crockpot to low for 6-8 hours or high for 4 hours. Stir occasionally and adjust consistency by adding broth or cooking uncovered to thicken.
My Favorite Cooking Tips
Sometimes I soak my peas overnight when I know I'll be using the high setting. It really speeds things up. The real secret to amazing flavor? Leave that ham bone in there the whole time it works magic. If your soup gets too thick just splash in some extra broth. Want it thicker? Take the lid off for the last hour. My favorite thing about this soup is how the flavors get even better the next day.
Keeping Your Leftovers Fresh
This soup is my go to for meal prep. I keep portions in the fridge for quick lunches during the week they last about 5 days. When I make a big batch I fill up freezer bags with individual servings. They're perfect to pull out on busy nights and taste just as good as fresh. Just pop them in the microwave or warm them up on the stove.
Frequently Asked Questions
- → Do I need to soak the split peas before cooking?
If cooking on high for 4 hours, soak the peas overnight. For cooking times longer than 4 hours, no soaking is needed. The peas will break down naturally during cooking.
- → How can I adjust the thickness of the soup?
To thin the soup, add extra chicken broth. To thicken it, cook with the lid off for about an hour. The peas will continue to break down and naturally thicken the soup.
- → Can I make this soup without ham?
While ham adds traditional flavor, you can make it vegetarian by using vegetable broth and skipping the ham. Add some smoked paprika for a smoky taste that ham usually provides.
- → How long does split pea soup last in the fridge?
The soup stays good for 4-5 days when stored in an airtight container in the fridge. It often tastes even better the next day as flavors continue to develop.
- → Why did my split pea soup come out too watery?
Different brands of split peas may need different amounts of liquid. If your soup is too thin, cook it uncovered for an hour or reduce the initial liquid. The peas will continue to thicken the soup as they break down.
Conclusion
A hearty and comforting split pea soup that's easy to prepare in a crockpot. Perfect for cold days, this soup combines dried peas, ham, and fresh vegetables into a thick and satisfying meal.