Split Pea Soup Recipe in the CrockPot Slow Cooker

Published: Mon, 04/22/19

April 22, 2019

Happy Monday, Slow Cookerers!!

I hope all is well in your household and that you had a wonderful weekend.

Ours was busy --- a good busy -- but a busy that still needs to be recovered from.

I want to remind you about the world's Best Split Pea soup recipe.

It's delicious, nutritious, and comforting.

I've written about it before, but just in case you don't have that email saved for all of forever, here it is again.

:-)

~~~

I've got a fantastic way to use up your leftover ham today -- make split pea soup!

This is a pretty fool-proof soup and can be completely vegetarian and even vegan if you so desire.

(HINT: don't use the ham, then. ;-) )

I based this soup recipe off of the famous Anderson's Split Pea soup from Buellton, California.

if you aren't familiar with Anderson's (they do sell their soup in a can, too) ----

it's a roadside attraction along the 101 in Buellton (north of Santa Barbara) that has a rather eclectic gift shop and large diner-type restaurant which attracts families, tour buses, and lookie-loos.

The soup served in the restaurant is completely meat free --- it's labeled Vegan and Gluten Free right on the menu, and if you want meat added, the chef throws diced ham into your bowl before serving.

The soup I have for you today can be made that way, or you can simmer your dry split peas in the slow cooker all day with your leftover Easter ham hock ---

it's completely up to you!

Slow Cooker Split Pea Soup

(click thru for more photos and reader comments)

The Ingredients.
serves 6 to 8

1 leftover ham hock, with a bit of ham attached
OR 8 ounces turkey bacon, divided (see note below about using pork bacon)

1 (16-ounce) package of dried split peas

1 cup diced yellow onion

1 potato, peeled and diced

1 cup diced carrot

4 cups vegetable broth

1 cup water

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

The Directions.

--dump the peas, diced vegetables, broth, and water into the crockpot

--add the salt and pepper

--if you are using a ham hock, add that now.

If using bacon, add it (diced, raw --- ) ---> saving 4-6 pieces for later use

cover and cook on low 8-10 hours or high for 4-6. I cooked ours for 6 hours on high.

if you went with the ham hock, scrape off any remaining meat and discard the bone.

if you went with the turkey bacon, carefully remove the strips and you can either pan fry them to crisp them up with the saved bacon and crumble on top, or simply discard.

I, personally, discard them but the internet thinks this is SCANDALOUS -- so it is your call.

HEY STEPH: I want to use PORK bacon, not turkey bacon : you can, but your soup will be greasier.

If you are going for an "Anderson's Split Pea" experience my advice is to use the ham hock with already-cooked ham stuck to it or turkey bacon because of this grease..

Use an immersible hand blender to make your soup a bit more creamy and to have an even consistency.

Pea soup is rather thick -- it's kind of porridge-like, and if it sits out it will get a tiny bit of "skin" on it.

This is normal.

Cook remaining pieces of turkey bacon on the stove and crumble over the top, or add any additional ham you still have in your fridge.

The Verdict.

I was really pleased with the way this turned out!

Way better than the canned stuff.

I talked the kids into eating a bite each, (it IS green...) which I'm pretty sure was only because they sell fudge in the lobby.

:-)

Happy Slow Cooking!! Have a wonderful day!!