Split Pea Soup (Crockpot)

READY IN: 10hrs 30mins
Recipe by ellie_

Recipe source: The Healthy Slow Cooker

Top Review by Tea Jenny

This is a very nice soup, perfect for the freezing cold weather we are having at the moment. Mine turned out very thick but that was fine, I like a nice thick soup. I made it to the recipe with no changes apart from the parsillade I didn't use it, but I will next time, I think it would have made a nice addition to the soup but I had no parsley and my garden is covered in snow but next time I will make it, I like that you boiled the split peas for a bit and left to soak it helps a lot to soften them. A soup I will make again. Thanks for posting. Made for January warm up 2011

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Stir in reserved split peas and broth.
  4. 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.
  5. Puree with and immersion blender if desired.
  6. 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.
  7. To serve ladle soup into individual bowls and garnish with the persillade.

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