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!.
Table of Contents
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.)
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.
- 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
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.
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.
Split Pea 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
- 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.