Split Pea Soup

This soup took me all day to make. It’s a slow cooker (crock pot) recipe. If you don’t have the patience for it, I recommend finding another recipe, the recipe doesn’t require too much work after you’ve finished boiling the peas. I recommend starting at about 8 in the morning or earlier, in order to have a delicious soup by supper time (5 PM). It also keeps well in the refrigerator for a few days (maybe up to a week), and can be frozen.


  • 1 lb split peas
  • 8 cups of water
  • 1 14-16 oz can sliced or diced carrots (the exact measurement doesn’t matter), rinsed and drained. Or you can use about 2-3 cups of sliced/diced carrots, but you might want to pre-boil them for 5-10 minutes before using.
  • ½-1 medium onion, peeled and sliced into thick wedges.
  • 1/4 cup (or about 3-5 Tbsp) of Ly’s Goya Seasoning or vegetarian/vegan chicken-style seasoning.
  • 1 Tbsp sea salt, plus a pinch or two.

To Make:

  1. Wash split peas and sort through to make sure there are no pebbles, debris, or bugs.
  2. Add 8 cups of water to a large pot.
  3. Add a pinch or two of salt and pour in peas.
  4. Bring to a boil.
  5. Boil rapidly for about 20-30 minutes. You may reduce heat to between medium and high, so long as the water is still boiling rapidly. Keep an eye on them and skim off the starch (discard the starch).
  6. Meanwhile, on high, heat 2 cups of water in the crock pot.
  7. Peas should begin to soften (although they may still be quite firm) after about 30 minutes. If they haven’t, given them 10 more minutes. Then transfer them, with water, to the crock pot/slow cooker.
  8. Cover and cook on high for about 2-3 hours, stirring occasionally.
  9. Scoop out at least 1/2-3/4 (recommended) of the peas and water. I recommend transferring them to a large mixing bowl, a metal one.
  10. Puree/blend in a blender (or vitamixer) until smoother/puréed.
  11. Pour back into the crock pot as you finish blending. Do not give the peas much time to cool.
  12. Add carrots and onion.
  13. Stir in Goya or vegetarian/vegan chicken-style seasoning and salt. Mix thoroughly.
  14. Taste a spoonfull to make sure it is seasoned to suit your taste buds. If you need a little more salt or seasoning, add a little more.
  15. Cover and cook on high for about 1-2 more hours, stirring occasionally. By then, the peas should have softened significantly.
  16. Reduce heat to low and simmer, covered, for about 2 more hours or until you are ready for supper, stir occasionally.
  17. You may have to stir again right before serving, as the peas will sink to the bottom and the water will stay at the top.



Categories: soups&stews | Tags: , , , , , , , , , , , , , , , | 1 Comment

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One thought on “Split Pea Soup

  1. Pingback: Lentil Soup – SF, GF | Miss Jessie's Kitchen

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