Split Pea Soup in the Crock Pot

"My no-fail, signature autumn/winter soup. For best results, I suggest the soup be prepared one day in advance (I do break that rule though) to allow the ingredients to thicken. We love split pea soup and Russian rye bread!"
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Ready In:
5hrs 15mins




  • Place split peas in crock pot. Pour enough stock or water to crock pot to fill 2/3 full.
  • In small skillet fry the bacon until crisp. Set aside to drain on paper towel.
  • Pour off most of the bacon fat and lightly saute the onion, potato, leek, garlic and celery until softened, about 3 minutes.
  • Add to crock pot.
  • Add the remaining ingredients to the crock pot. (If using dried herbs, add them now. If using fresh herbs, they are to be stirred in 5 minutes before serving the soup.) Stir in the crumbled bacon.
  • Cook on low 4-5 hours or until split peas and potatoes are tender. Mash lightly with potato masher to puree the soup. Or use a hand held immersion blender to puree the soup.
  • Cool soup then transfer to container and refrigerate.
  • Heat soup up the next day until warm, being careful not to burn. The soup will be thick; add more stock or water to thin if desired. If using fresh herbs, don't forget to stir them in now.
  • Adjust seasonings if necessary and season to taste with salt and black pepper.
  • Sit. Relax. Lick the bowl clean.

Questions & Replies

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  1. What a wonderful soup! I am not experienced in the making of split pea soup but do know I do not have to be looking further ... this one is sooo good. I didn't have the liquid smoke but the bacon made for plenty of flavor. The dry bay leaf and dry marjoram worked well with the fresh ground pepper a perfect touch. I really liked the look of the bits of veggies so didn't do a whole lot of mashing. This is a definite five! Thank you for sharing.
  2. I did exactly as you suggested,Sit,relax,lick the bowl.It was very,very good.I used a ham bone,plus the bacon,we really enjoyed your soup,as it was only in the 30's last night.I like the taste of marjoram.It was our soup of the day! and a keeper.Thanks Cookgirl.Rose Of Sharon



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