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    Home ~ Recipes ~ Small Slow Cooker Recipes

    Single Serving Slow Cooker Split Pea & Potato Soup

    LAST UPDATED: Jul 8, 2022 · PUBLISHED: Jun 18, 2022 · BY: Sydney · Leave a Comment

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    bowl of split pea and potato soup in white bowl.
    Bowl of split pea and bpotato soupon table.

    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.

    this Recipe

    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!.

    Table of Contents
    • Why This Recipe Works
    • Ingredients Notes
    • Step by Step Recipe Directions
    • Cooking Tips
    • How to Store Leftovers
    • Frequently Asked Question
    • 📖 Recipe

    Ingredients Notes

    broth, potatoes, dried split peas, garliconions, carrots and seasoning measured out for soup.

    ⅔ cup dried split peas
    2 tablespoon onions chopped
    1 garlic clove,minced
    1 red potato, peeled and cubed
    ⅛ teaspoon celery seed
    1 cup chicken broth
    1 cup water
    2 tablespoon frozen carrots
    Optional: Dash of liquid smoke

    • 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.

    Frequently Asked Question

    Why aren't my split peas softening?

    A common reason is the split peas are too old. In my experience, the split peas cook fine as long as they are no more than 6-9 months past the best buy date.

    Can I make this recipe on the stovetop?

    Yes, bring the ingredients to a boil and cook for about 10 minutes, then lower the heat and simmer until split peas are tender. The soup will cook in about 2 hours however you will need to attend to it and make sure the liquid doesn't cook down too fast, you may need to add more liquid. It's much faster on the stovetop but you do need to pay attention to the pot.

    📖 Recipe

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

    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

    • ⅔ cup dried split peas
    • 2 tablespoon onions chopped
    • 1 garlic clove minced
    • 1 red potato peeled and cubed
    • ⅛ 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

  • 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.
  • 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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    Cooking scrumptious small batch recipes for one and sometimes for two are created in my small 1960’s kitchen. I learned to cook Shepherds Pie in England and Classic Marinara while living in Italy. Born in Southern California and raised in the Midwest, my cooking represents the best of both regions with an added touch of Southern hospitality.

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