If you are a fan of split pea soup, then you will be thrilled with this super simple slow-cooker split pea soup recipe. Take this filling soup with its hearty texture to the next level. The combination of vegetables and lentils creates so much depth of flavor.
If you are in a hurry for dinner, make a fast dinner by cooking this lentil soup on the stove top rather than a slow-cooker, it is easier than you may think.
Holiday Leftover Recipe
This comforting soup is a perfect use for that leftover ham and ham bone from your Thanksgiving, Christmas, or Easter dinners. We are always making way too much at every Holiday Dinner. Therefore, every year I freeze the ham bone and dice a cup or two of the ham and freeze that too. Our whole family knows I do this and waits with anticipation of the soup making.
What makes this particular soup so perfect is the fact that it is a little bit smoky from the ham and a little bit sweet from the other ingredients. This hot bowl of soup is completely satisfying.
Don’t fret if you didn’t save any ham or the ham bone. You can still make this delicious and easy recipe with other ingredients and still have a amazing results.
Carrots, the Secret for a Successful Homemade Split Pea Soup
My mother swears by adding additional veggies to her split pea soup and I’m not one to change a good thing. Many people want strictly peas, but the addition of carrot, onion, and celery is barely noticeable in texture, yet brings so much flavor to the table.
To Blend the Soup or Not
My mom always tells this funny story about my grandpa. He would always rave about the split pea soup his mother made. No one could make soup as good as hers. One day, my mom made her soup and my grandpa loved it and said it was just like his mothers.
He claimed that his mother only used the dried split peas, onions, and ham hock and it had amazing flavor. Well, my mom made her classic split pea soup slightly differently. The story goes that he requested the soup again and my mom did not use a potato masher to break things down into smaller pieces. He saw the carrots and celery and complained for weeks that she changed the recipe on him.
The next time she made it, she showed my dad the soup with all the same ingredients in it before she mashed it. My grandpa ate it and loved it. He was not aware that it was the same recipe.
Now every year my mom makes this soup her and dad laugh about when they fooled grandpa.
You can add the carrots shredded or chopped, I do chopped, but they break down so much in the soup it hardly matters which way you do it. If you want to be sneaky like my mom was, you can use an immersion blender or a regular blender to mince up the soup more. You will end up with a smoother soup. I for one like my soup with little bites of goodness in my classic split pea soup. Therefore, I do not blend the soup.
Split Pea Soup with Bacon
No Holiday ham? no problem. Make this easy meal using bacon. It will still add a smoky flavor to the hearty soup.
For this Savory Slow-cooker Split Pea Soup, I prefer to use bacon. Myself and my husband especially are huge bacon lovers. However, you can also use that ham or a meaty ham bone if you have it in this recipe.
Broth vs Bouillon
Many people argue over the use of broth versus bouillon in soups. I don’t particularly care which people choose to use. They all offer great flavor. Homemade broth is usually the very best option as I feel it has the most nutrients; however, if you are like me, you don’t have the time, bouillon will do the trick just fine.
I use bullion and mix it with water and my soups still taste great! I have found that the bullion paste is better than the bullion powder and the powder is better than the cubes.
What are Split Peas?
Split peas are a type of dried, peeled and split field pea that come in both yellow and green varieties. While yellow types tend to have milder flavors than green ones sweeter respectively; you’ll often spot them being used for curry dishes because they’re less potent with spices like turmeric or cardamom among others.
Imagine pureed soup with an intense texture and rich flavor, all without the need for a blender. You could just stir your dish to get the same effect.
Imagine how great it will feel when you can make this at home: thickening any liquid into its own sauce (without having use one).
Do split peas need to be soaked?
Split peas do not need to be soaked, however, you will want to pick through them and give them a rinse. On occasion, there can be shells that were missed in packaging.
Making Savory Slow-cooker Split Pea Soup
This really is one of those easy soup recipes that can be made in 40 minutes on the stovetop or 4 hours in the slow cooker for those extra busy days. I love coming home to a meal that is nearly done when I walk in the door.
Use simple ingredients to achieve big taste.
Here are the ingredients in this savory soup.
- Dry Split Green Peas. Note, it is perfectly fine to use yellow split peas in this recipe if that is what you have.
- Chicken Broth. If you have chicken stock go ahead and use that. If not, just mix the chicken bouillon with water and add to the soup. I like to use a mixture of chicken stock and the cups of water the best as it ensures that the soup tastes more like the split peas and vegetables rather than the chicken stock. However, if you prefer, you can use all chicken stock or add half water to the stock.
- Celery Stalks
- White Onion
- Bacon. My husband and I prefer the smoky flavoring the bacon adds to this recipe. If you have a ham bone or leftover Holiday ham, use that.
- Italian Seasoning
- Salt and Pepper
- Maple Syrup. It is amazing the depth of flavor that a little adds in this recipe. Drizzle on a bit when serving.
- Fresh Parsley. If you do not have fresh, go ahead and use dried. We like to add that to the top of the soup when serving.
- Croutons. You can make your own or use store bought, but they add a delightful crunch to this hearty comfort soup.
Making the Split Pea Soup
Since I use the bacon, there is no need for butter or oil in making cooking the onion, celery, and carrots. Just place all of it in a pan and cook until the bacon is cooked. This creates a nice base of aromatics for this recipe.
At this point, you can continue adding the ingredients in the Dutch oven or big pot. I like to use a heavy pot if making this on the stovetop version. When using the slow cooker, this can also be added to the slow cooker at this time.
The split peas will cook down in about 60-90 minutes on the stove.
Add the rest of the ingredients and simmer. If using the slow cooker, cook on low for 6-8 hours or high for 4 hours. The end result is a thick and hearty soup.
How Many Carbs in Lentil Soup?
1 Cup of Homemade Lentil Soup generally contains 25g total carbs, 19g net carbs, 5g fat, 8g protein, and 180 calories. However, each recipe for lentil soup is slightly different; therefore, use this as a guide and always check with the nutrient guidelines of each recipe.
How Many Servings in a Quart of Soup?
Here are the general guidelines. since a quart is 32 ounces we will break it down by ounces. A cup of soup is equal to 8 ounces, and if each person just had 1 cup of soup, a quart would serve 4 people. However, if you soup bowl was a cup and a half or 12 ounces, then the 32 ounce quart of soup would only feed 2 and a half people.
How Long Does Lentil Soup Last?
Most soups with lentils will easily keep for a week in the refrigerator. If you have leftover soup, just freeze it and it’ll last for months!
Storage and Freezing of this Slow Cooker Split Pea Soup
This soup can be store in an airtight container in the refrigerator for up to five day.
Additionally, you can freeze it for up to three months. I like to put this soup into individual size storage containers that can be popped into the microwave for quick heating.
A Perfect Meal for Those Chilly Fall and Winter Months
This works great when I have a craving for this soup and just want a little taste.
Savory Slow-cooker Split Pea Soup
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- 16 oz dry split green peas rinsed, can use yellow split peas too
- 6 cups chicken broth or chicken bouillon and water
- 2 stalks celery chopped
- 2 carrots chopped or shredded
- 1 small white onion diced
- 8 oz bacon chopped
- 2 tbsp Maple Syrup
- 2 tbsp fresh parsley or .5 tbsp dried parsley
- ½ tbsp Italian seasoning or to taste
- ¼ tsp pepper or to taste
- Salt to taste
- Chop the bacon, celery, onion and carrots into small pieces.
- In a large frying pan, fry the onion, celery, carrots and bacon. Transfer the contents to a slow cooker. Add the broth, peas, salt, pepper, and Italian seasoning.
- Cook on high for 4 hours or on low for 6-8 hours. Top with fresh parsley, croutons, and maple syrup if desired.