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Crockpot Split Pea Soup

This comforting split pea soup is made in the slow cooker, resulting in a thick, velvety texture with tender vegetables and softened peas. Main ingredients include dried split peas, vegetables, and optional smoked meat, creating a hearty, nourishing dish with minimal fuss. The final appearance is a creamy, rustic soup perfect for cozy dinners.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup yellow split peas rinsed until water runs clear
  • 4 cups vegetable broth low-sodium preferred
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 carrots carrots peeled and diced
  • 2 potatoes potatoes diced
  • 1 optional smoked ham or bacon diced, optional
  • 2 bay leaves bay leaves
  • 1 teaspoon dried thyme
  • to taste salt and black pepper season gradually

Equipment

  • Crockpot
  • Chef’s knife

Method
 

  1. Start by chopping the onion, peeling and dicing the carrots and potatoes, and mincing the garlic. Rinse the split peas thoroughly until the water runs clear to remove any dust.
  2. Place the diced onion and minced garlic at the bottom of the crockpot to start building flavor and aroma as they cook down.
  3. Add the rinsed split peas, chopped carrots, diced potatoes, and diced smoked ham or bacon if using, into the crockpot. Pour in the vegetable broth until the ingredients are just covered.
  4. Drop in the bay leaves and sprinkle with dried thyme. Season with a little salt and black pepper—start with small amounts to avoid over-salting.
  5. Cover the crockpot with the lid and cook on low heat for 6 to 8 hours, until the peas have broken down and the vegetables are tender. You’ll notice the house filling with a warm, savory aroma.
  6. Once cooking is complete, remove the bay leaves. Use an immersion blender to puree part or all of the soup until it reaches your desired creamy consistency. Be careful with the hot liquid—start blending slowly.
  7. Taste the soup and adjust the seasoning with more salt and pepper if needed. If the soup is too thick, stir in a splash of hot broth or water until it reaches your preferred consistency.
  8. Let the soup rest for about 10 minutes off the heat to allow flavors to meld. Then, give it a final stir, taste again, and serve hot, garnished with fresh herbs if desired.

Notes

For added smoky flavor, include diced smoked ham or bacon during cooking, or add smoked paprika towards the end. The soup can be made vegetarian by omitting meat and increasing herbs or spices for depth.