A smoky, rich and comforting Slow Cooker Split Pea Soup Recipe that is sure to become your winter warmer upper. 5 minutes of kitchen prep is all it takes!
It’s feeling a lot like winter around here! Even though the mild temps and the dates on the calendar disagree, I’m going on a slightly different set of criteria.
As far as I’m concerned, once the Christmas tree vendors are set up and doing a rousing trade in Fraser firs and Scotch pines, it’s basically winter. Full disclosure: I’ve taken a few trips to the ice rink already. Just sayin’.
Growing up in Quebec, after we’d been at the outdoor ice rink on a frigid afternoon, my mother made soup to bring our internal temperatures back to a reasonable level. My all time favorite is her split pea soup. This slow cooker split pea soup recipe is my take on my mom’s classic winter-warmer-upper!
Slow Cooker Optional
Let’s get this out of the way: when making this slow cooker split pea soup recipe, the slow cooker is optional.
While adding everything to a slow cooker and flipping a switch is about the easiest thing ever, the stovetop method is just as easy!
Either technique will net you a thick, smoky and satisfying antidote to the cold. Canadian bacon – or back bacon – brings an understated meaty element to this mainly vegetable based soup. Onions, carrots and celery mingle with the Canadian bacon and split peas and all go towards producing that homey, comforting and unmistakable split pea soup flavor!
No Pre-Soak Necessary
Even though split peas look a lot like lentils, there’s a significant difference between the two. Split peas are field peas that have been dried and hulled after harvest.
With these hearty legumes, there’s no need for a lengthy pre-soak – and they cook through very quickly. Yellow split peas become super thick as they take on moisture, and introduce some stew-like heft to this easy-to-make soup.
Oh, and it’s a snap to make this slow cooker split pea soup recipe vegetarian, btw… Just leave out the Canadian bacon – and you’re set!
Your Brand New (but Classic) Winter Warmer Upper
Before I made this batch of slow cooker split pea soup, it had been a super long time since I’d had it. I had been leaning way too heavily on my French onion soup with miso during the winter months.
Now that this rich, smoky split pea soup is back in my life, it’s immediately going into the steady rotation. Reunited, and it feels so good! What a great way to warm things up after a fun day – whether it’s actually winter or not! What’s your favorite warming winter soup? I’d love to hear about it in the comments!
Other simple, delicious slow cooker recipes:
- Slow Cooker Beef Stew
- Slow Cooker Chana Masala
- Slow Cooker Chicken Cacciatore
- Slow Cooker Chicken Soup
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Slow Cooker Split Pea Soup
- Prep Time: 5 minutes
- Cook Time: 240 minutes
- Total Time: 245 minutes
- Yield: 8–10 people 1x
- Category: Soups
- Method: Slow cooker
- Cuisine: American
Description
A smoky, rich and comforting Slow Cooker Split Pea Soup Recipe that is sure to become your winter warmer upper. 5 minutes of kitchen prep is all it takes!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion (peeled and finely chopped)
- 3 slices Canadian bacon (finely chopped)
- 2 carrots (peeled and finely chopped)
- 2 stalks celery (finely chopped)
- 9 cups water
- 1 pound dry yellow split peas
- salt and pepper to taste
- chopped flat leaf parsley for topping
Instructions
- Slow Cooker Method:
- Put all the ingredients in a slow cooker and cook on high for 4-5 hours.
- Stove Top Method:
- In a large pot over medium high heat, add olive oil and onions and cook for 3 minutes, until onions are translucent.
- Add Canadian bacon and cook for 2 minutes.
- Add carrot and celery and stir well.
- Add water and yellow split peas and bring to a boil. Lower heat to a simmer, cover and cook for 3 hours, stirring occasionally.
- Turn the heat off, season with salt and pepper and top with chopped parsley. Serve hot.
Notes
This Slow Cooker Split Pea Soup Recipe will keep refrigerated for up to 3-4 days.
Nutrition
- Serving Size:
- Calories: 117
- Sugar: 2.6 g
- Sodium: 85.6 mg
- Fat: 4 g
- Saturated Fat: 0.6 g
- Carbohydrates: 14.1 g
- Fiber: 5.1 g
- Protein: 7.1 g
- Cholesterol: 5.1 mg
I only have Knorr Stockpots – how would that change the recipe as I really want to make this.
Hi Linda, the main difference is the saltiness. Liquid stock tastes milder and has more depth of flavor. But I do use stock cubes from time to time as well (I always keep some in my pantry) so you can go ahead and use them for this recipe 🙂
Thank you. So I would use the same amount of liquid?
I love split pea soup and this one sounds so easy and delicious!