Green Split Pea Soup – Hearty & Easy
Slow Cooker Recipe!

This hearty Green Split Pea Soup is a breeze to make in your slow cooker! The split peas break down into a rich, velvety broth, while tender carrots, onions, and celery (Mirepoix) add texture and depth.

A touch of ham, garlic, and Better Than Bouillon ham-base stock brings incredible flavor to every spoonful.

Serve it with a warm slice of homemade bread and butter for the perfect cozy meal.

Are Split Peas Good for You?

Absolutely! Split peas are a great source of protein, fiber, and vitamins, making this soup as nutritious as it is delicious.

What's the Difference Between Green Peas and Split Peas?

The key difference? Green peas are eaten whole, while split peas are dried and naturally split, making them ideal for soups and stews where they soften and thicken beautifully.

Want to Use Fresh Ingredients?

If you want to use fresh ingredients that you may have on hand, do this:

Exchange the dry ingredients in the recipe, above, for these fresh ingredients listed below!

• 2 small carrots, washed, peeled, and sliced
• 1/2 large onion, peeled and diced
• 1 celery stalk, sliced
• 2 slices fresh elephant garlic, or 1 small clove of "regular sized" garlic

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Slow-Cooked Split Pea Soup - A Perfect Bowl of Soup!

Cook in the slow cooker on low heat all day—and you'll come home to the most delicious, smooth pea soup you've ever had—to be savored with a slice of bread and butter! In a rush for lunch? Cook it on high for around four hours so begin making it after breakfast.

Don't forget you can use yellow split peas too for a change. This recipe lends itself to lentils just as easily, though I do have a lentil soup recipe for you to try.

When green split pea soup is ready, there will be NO crunch to the peas, it's a great gauge to see if it's fully cooked. No pea crunch? You're good to go. The split peas will melt in your mouth.

I love making this soup—it tastes so good—and it is very easy on the pocketbook.

This recipe serves six people if you're just having a bowl of soup on its own. If you're having a sandwich to go along with it, it'll serve eight easily as you won't need to eat as much soup!

MUST DO: Get some of your freshly sliced bread and treat yourself to some real butter. Spread generously—dip gently—chew slowly, and savor the taste and experience!

Got leftovers? Just to let you know this green split pea soup thickens overnight in the fridge. Add a little water to it if you wish to make it a little thinner in consistency.

Why are Split Peas Called Split Peas?

Split peas are so named because they are literally split in half. This variety of pea is dried and then packaged for sale.

Split peas are peeled and split in half for a few key reasons:

• Faster cooking time - Splitting the peas exposes more surface area which allows them to cook much faster compared to whole peas.
  
• Improved texture - Splitting helps remove the tough outer skin of the pea. This leaves a tender, creamy interior with a texture better suited to soups, purees and dips.
• Reduced risk of gassiness - Some argue that split peas cause less flatulence and digestive discomfort compared to unsplit varieties since the skins contain complex sugars that can cause gas.
• Tradition - Split peas have been a food staple for centuries in many cultures.
  

Are Split Peas Always Sold as Dehydrated?

No, split peas can also be bought fresh or frozen. However, most people prefer to buy them in their dehydrated form.

Hey, thanks for stopping by to see my Green Split Pea Soup recipe. It's awesome!

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