Split Pea Soup (Crockpot)

"Recipe source: The Healthy Slow Cooker"
photo by Tea Jenny photo by Tea Jenny
photo by Tea Jenny
photo by Sharon123 photo by Sharon123
photo by Sharon123 photo by Sharon123
Ready In:
10hrs 30mins




  • 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.

Questions & Replies

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  1. 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
  2. This was very tasty, and so convenient in the crock pot! I prepared the peas a day ahead and just refrigerated them, and the rest came together in a snap the next day. I did sub some green beans for one of the carrots because I needed to use them up, and I added an extra 2 c water because I wanted a more soupy consistency. DH and DS preferred theirs unblended, so I used a small immersion blender to puree my own serving. I really think the flavors blend better that way. We skipped the persillade (I don't care for parsley), but DH liked crumbled bacon on top of his. DS and I liked it as-is, and I know we will enjoy the leftovers as well! Made for Veg Swap 27.
  3. very good... hearty, tasty and so easy~PEA-sy!! ;) -after it cooled a bit I pureed about 1/2 of it in my blender and added it back to pot batch so I had some creamed -some chunks...love that it is vegan...made for "I Recommend..." ( I find the best recipes playing that game!!)<br/><br/>{{{edit to add- LOVED the persillade- love using the parsly from the garden different ways while heading into the almost winter here In NJ}}}- thanks for 2 great recipe shares in one!!!
  4. This soup is so tasty. I like the fact that it doesn't have a bone ham. The only difference I made was to use chicken broth. And I didn't do the persillade. I didn't puree it. Very yummy. And filling. Thanks ellie :) Made for Newest Zaar Tag
  5. Great soup, very filling and flavorful. Great to make on a busy day, have to love the crockpot. Thanks for posting.


<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
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