This is one of my favorite soups and makes just the right amount in my 2-quart slow cooker. So good you won’t even miss the ham. I’ve been making this recipe for about 40 years and it comes out great every time. Add some homemade cornbread for a classic country meal.

Why This Recipe Works

The beauty of this recipe is in its simplicity, cooking in the slow cooker eliminates the need to watch and stir the pot. The addition of potatoes makes this a heartier meal. A meatless soup with all the flavor from the seasonings and broth!

Ingredients Notes

broth, potatoes, dried split peas, garliconions, carrots and seasoning measured out for soup.
  • Split Peas: Dried split green peas or a combination of green and yellow can be used.
  • Onion: White, Yellow, or Brown Onions work best.
  • Garlic: The fresh garlic clove should be minced fine, you can also substitute a tube of garlic paste.
  • Red Potato; You can also use a small Yukon gold potato I generally avoid russets because it’s just too much potato for this small-batch recipe.
  • Celery seed: Seems like I rarely have fresh celery around so I use either dried celery seed or frozen celery.
  • Cooking Liquid: Equal parts of chicken broth and water. A vegetable broth can also be used.
  • Carrots: I used frozen and put them in toward the end of cooking, if you use fresh add them with the other ingredients.
  • Optional ingredient: Dash of liquid smoke or a pinch of cayenner

See the recipe card for ingredient quantities.

Step by Step Recipe Directions

(Note: please see the recipe card at the bottom of the post for the complete written instructions.)


Dried split peas in black mesh strainer.

Step One: Place the split peas in a mesh colander and rinse well, picking out any debris.

Step Two: Add the potato, onions, garlic, celery seed, salt, and pepper into the insert of a 2-quart slow cooker or crockpot.

Step Three: Add the chicken broth, water, and split peas. Cover and cook on low for 5 hours.

Step Four: After 6 hours uncover, stir, and add the frozen carrots, recover and continue cooking for 1 more hour.

Cooking Tips

  • For an extra smooth soup, use an immersion blender.
  • I like a thick pea soup, but if you want a thinner soup, add extra liquid during cooking.
  • Don’t be tempted to add tomatoes to the recipe, acidic ingredients will keep the split peas from softening.
  • Old split peas will not be softened properly. For best results, pay attention to the best buy date on the package.

How to Store Leftovers

Store refrigerated for up to two days. Add a little water and reheat them on the stove or in the microwave.

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Bowl of split pea and potato soup in white bowl with spoon.

2-Quart Slow Crockpot Split Pea Soup

This is one of my favorite soups and makes just the right amount in my 2-quart slow cooker. So good you won't even miss the ham. I've been making this recipe for about 40 years and it comes out great every time.
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 1 servings
Calories: 461kcal
Author:Sydney Dawes

Ingredients

  • cup dried split peas
  • 2 tablespoon onions chopped
  • 1 garlic clove minced
  • 1 red potato peeled and cubed
  • teaspoon celery seed
  • 1 cup chicken broth
  • 1 cup water
  • 2 tablespoon frozen carrots
  • Optional: Dash of liquid smoke

Instructions

  • Place the split peas in a mesh colander and rinse well, picking out any debris.
  • Add the potato, onions, garlic, celery seed, salt, and pepper into the insert of a 2-quart slow cooker or crockpot.
  • Add the chicken broth, water, and split peas.
  • Cover and cook on low for 5 hours, uncover, stir, and add the frozen carrots, recover and continue cooking for 1 more hour.

Notes

 
  • Don’t be tempted to add tomatoes to the recipe, acidic ingredients will keep the split peas from softening.
  • Saute onions, garlic, carrots, and celery in a pan with a bit of olive oil before adding them to the slow cooker. This enhances their flavor and helps them hold up better during the long cooking time.
  • If you’re not vegetarian or vegan, these ingredients can add a lot of depth and smoky flavor to your split pea soup. If you are using one of these, place it in the slow cooker first, then add the peas and vegetables.
  • Once all the other ingredients are in the slow cooker, add your broth or water. The liquid should just cover the ingredients. You can always add more later if needed.
  • Cook your soup on the low setting of your slow cooker if possible. This allows the flavors to meld together more fully and ensures that the peas get really soft and creamy.
  • Wait until the end of cooking to adjust the seasoning of your soup. The flavors will concentrate during cooking, and if you add salt in the beginning, your soup could end up too salty.
  • If you like your split pea soup very smooth, you can remove about half the soup and blend it in a blender or with an immersion blender, then stir it back in. If you prefer it chunkier, you can skip this step.
  • I like a thick pea soup, but if you want a thinner soup, add extra liquid during cooking.
  • Old split peas will not be softened properly. For best results, pay attention to the best buy date on the package.

Nutrition

Serving: 1g | Calories: 461kcal | Carbohydrates: 93g | Protein: 20g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 986mg | Fiber: 17g | Sugar: 11g
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