Crockpot Split Pea Soup Recipes

SLOW-COOKER SPLIT PEA SOUP

Steps:

• Mix all ingredients except ham in 4- to 5-quart slow cooker. Add ham.
• Cover and cook on Low heat setting 8 to 10 hours or until peas are tender.
• Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham into soup. Stir well before serving.

SLOW-COOKER SPLIT PEA SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

SLOW-COOKED SPLIT PEA SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender., Remove ham bone from soup. When cool enough to handle, remove meat from bone; discard bone. Cut meat into cubes and return to soup or save meat for another use. Remove bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

CROCK POT SPLIT PEA SOUP

Steps:

• Gather the ingredients.
• Layer the ingredients in a slow cooker in the order given-split peas, ham, carrots, onion, celery, garlic, bay leaf, parsley, pepper, and salt; add the water or stock. Do not stir the ingredients.
• Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours until peas are very soft and the ham falls off the bone.
• Remove the meat from the bones and chop. Save some of the chopped ham for a garnish, if desired. Remove the bay leaf.
• Before serving, mash the peas slightly to thicken the soup or blend the soup in batches for a smoother texture (safety tips below).

CROCKPOT SPLIT PEA SOUP

Steps:

• Spray a 4 to 6 quart slow cooker with nonstick cooking spray.
• Combine ham, split peas, onion, garlic, celery, celery leaves, carrots, parsley, thyme, pepper, salt, chicken broth, and water in the prepared crock pot and stir to combine.
• Cover the slow cooker and cook on low for 10 to 12 hours or on high for 4 to 5 hours. Just before serving use a potato masher to mash some of the peas in the soup for a thicker consistency if desired. Note: Split peas should soften just fine in this amount of cooking time. They do not need presoaking. If your split peas are hard after this length of cooking time, there is something wrong with the peas or with your water. If the peas are very old and dried out, they won't soften. And if the water you use for making the soup is hard with lots of dissolved minerals that can stop the peas from softening. Use bottled water if that is the case.

CROCK POT SPLIT PEA SOUP

Steps:

• Prepare vegetables.
• In a crock pot, lay the smoked pork neck pieces at the bottom of the pot, covered with the vegetables. Add the split peas, bay leaves, and some salt and pepper. Don't add the boneless diced ham yet!
• On the stove, heat water to boil. Pour hot water over crock pot contents to cover. Set crock pot on high.
• Let cook for approximately 6 hours, or when done. Check periodically to make sure it has enough water for the peas to absorb.
• Adjust salt and pepper to taste, and add diced ham to warm through. Remove bay leaves and serve.

SPLIT PEA SOUP (CROCKPOT)

Steps:

• In a large pot combine split peas with 8 cups of water. Bring to a boil over medium high heat and boil for 3 minutes. Turn off heat and set aside for 1 hour. Drain and rinse. Set aside.
• In a skillet over medium heat heat the oil and then add the vegetables (onions - carrots), cooking for 6-10 minutes or until vegetables are softened. Add garlic, oregano and pepper and cook for another minute, stirring. Transfer to crockpot.
• Stir in reserved split peas and broth.
• Cover and cook on low for 8-10 hours (or on high for 4-5 hours) or until peas are tender. Add salt if needed.
• Puree with and immersion blender if desired.
• To make the optional persillade: in a small bowl combine persillade ingredients (or use a mini chopper). Set aside at room temperature for 30 minutes.
• To serve ladle soup into individual bowls and garnish with the persillade.

SLOW COOKER SPLIT PEA SOUP

Steps:

• Mix all ingredients except ham in 5 qt slow cooker, then add ham.
• Cover and cook on low heat 8 to 10 hrs or on high heat 6 to 7 hours until peas are tender Remove ham from cooker; place on cutting board.
• Pull meat from bones, using 2 forks; discard bones and skin.
• Stir ham into soup.
• Stir well before serving.

SLOW COOKER SPLIT-PEA SOUP

Steps:

• Combine peas, ham bone or hocks, carrot, onion, potato, sausage, celery, water, salt (if using)and pepper in a slow cooker. Cover and cook on Low 8 to 10 hours.
• Remove ham bone; cut meat off bones, dice meat, and discard bones.Return meat to soup.
• Taste and add salt, if needed. Serve soup hot.

SLOW-COOKER YELLOW SPLIT PEA SOUP WITH CANADIAN BACON

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients.
• Cover and cook on low heat setting 8 to 10 hours or until peas and vegetables are tender.
• Place 2 cups of the soup in blender or food processor. Cover and blend on medium speed until smooth; pour into bowl. Repeat with 2 more cups soup. Stir all blended soup into soup in slow cooker.