Like a big hug from grandma, this Slow Cooker Split Pea Soup is chocked full of veggies, cubes of ham and yellow split peas for one comforting, belly-warming, meal!
How to Make Newfoundland Pea Soup
I grew up on Newfoundland pea soup. My grandmother always made it, typically with ‘doughboys’ (which are flour based dumplings plopped right in the pot on top of the soup; they cook up nice and fluffy). I don’t serve my pea soup with doughboys (though I enjoy them). I’d much rather save the belly room for another bowl of soup. You gotta weigh your foodie options, am I right??
Story time—>
Years ago, I’m talking about 20 years, when I wasn’t as ‘kitchen-experienced’ as I am now, I decided to make pea soup on the stove top. After all, I grew up with the stuff, right?
Then, I went outside……
TO WASH THE CAR!
What?! Cause, ya know, the most sensible thing to do is turn on the stove to make soup and leave it. Yeah, not good to say the least. These days I’d like to think I’m a little more sensible, but only by a tad, lol.
My cooking skills have improved considerably since then. However, there are things I’d still prefer to be blissfully unaware of, ya know, like calories in a glass of wine or in a brownie….hehehe.
Nowadays, I make my split pea soup in the slow cooker. And, guess what? I can leave it!! Ha!
Guys, when I tell you this split pea soup is easy, I’m not lying (not that I’d ever do that to you, anyway, but you know what I mean). You literally place all the ingredients in a slow cooker, turn on low and that’s it. Dump and go.
Do I need to Soak Split Peas for Slow Cooker Split Pea Soup?
Nope! Just make sure before you use them to rinse and remove any rocks (yes, there could be some in the bag) or dark, inedible peas. Other than that, they just go in the slow cooker with the other ingredients.
Does Split Pea Soup Thicken As It Cools?
It sure does! This split pea soup thickens up considerably as it cools. If you are re-heating on the stove top, you can enjoy as is or add a little more chicken stock to thin out.
Can Pea Soup be Frozen? How to Freeze Pea Soup?
Yep! It freezes beautifully! Once cooled, you can portion up into vacuum seal bags, press flat (so you have a ‘sheet’ of soup in a bag) and freeze to enjoy at a later time. If you don’t have a vacuum sealer, place into regular freezer safe bags or tubs. Thaw when ready to enjoy. Great for busy weeknights!
Tips for Making Slow Cooker Split Pea Soup
- Every model of slow cooker is different. I have a super basic one. It was actually a wedding gift and I treasure it. For me, I cooked this split pea soup with ham on low for 7 hours and it worked out wonderfully. If you need an extra hour or two, no biggie. Also, don’t open up the lid if you don’t need to because it will increase cooking time.
- I use cubes of cooked ham in this recipe. However, if you want to keep it vegetarian, simply omit the ham and use veggie stock. You may have to add a little more salt (depending on your tastes if ham is omitted).
- Speaking of ham, the variety or brand you use will vary in salt content. Adjust seasoning (if necessary) to suit you.
- If you have a leftover ham bone, feel free to add to the slow cooker to infuse flavour. Just remove when the soup is cooked.
- Don’t throw away those celery leaves! Chop ’em up and throw in the pot. They have so much flavour!
- Cut the celery, carrot and parsnip into roughly 1/2 inch pieces. This soup cooks for quite some time so you still want a little texture.
- Turnip (rutabaga) is pretty popular in Newfoundland split pea soup too. I didn’t use it here, but feel free to add some or sub out the parsnip.
Being a huge vinegar fan, when I pour myself a bowl of this stick-to-ya-ribs split pea soup, I always, always, enjoy a splash of white vinegar. And you can also garnish with additional thyme, if you’re feeling fancy. Trust me, it works.
Other Easy Soup Recipes you May Enjoy
- Chicken Noodle Soup
- Roasted Red Pepper and Tomato Soup with Fennel
- Butternut Squash and Sweet Potato Soup
- Black Bean and Sweet Potato Soup
- Spicy Lentil Soup with Kale
- Easy Mushroom Soup
Hope you love this slow cooker split pea soup – it’s reeeeally good!
Until next time, take care and chit chat again soon 🙂
P.S. If you think this slow cooker split pea soup will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO
Slow Cooker Split Pea Soup
Ingredients
- 2 cups dried yellow split peas -one 450 g package, rinsed and picked over
- 1 lb cooked ham -cut into cubes, about 3 cups
- 1 onion -diced
- 3 stalks celery -chopped
- 3 carrot -chopped
- 2 parsnip -chopped
- 2 cloves garlic -minced
- 1 tbsp fresh thyme -or 1 tsp dried, plus more for garnish (optional)
- 2 bay leaves
- 7 cups unsalted chicken stock
- 1 tsp black pepper
- 3/4 tsp salt -or to taste
- 1 tbsp unsalted butter
Instructions
- Place all ingredients (except salt and butter) in a 6 quart slow cooker on low setting, stirring to combine. Cook 7-9 hours. When done, stir in salt and butter. Remove and discard bay leaves. Garnish with additional thyme, if desired. Enjoy!Note: this pea soup thickens up considerably as it cools. When reheating, you can always add a little more stock to loosen.
Notes
- Every model of slow cooker is different. For me, I cooked this soup on low for 7 hours and it worked out wonderfully. If you need an extra hour or two, no biggie. Also, don't open up the lid if you don't need to because it will increase cooking time.
- This split pea soup thickens up considerably as it cools. If you are re-heating on the stove top, you can enjoy as is or add a little more chicken stock to thin out.
- Can you freeze split pea soup? Yep! It freeze beautifully! Once cooled, you can portion up into vacuum seal bags, press flat (so you have a 'sheet' of soup in a bag) and freeze to enjoy at a later time.
- I use cubes of cooked ham in this recipe. However, if you want to keep it vegetarian, simply omit the ham and use veggie stock. You may have to add a little more salt (depending on your tastes if ham is omitted).
- Speaking of ham, the variety or brand you use will vary in salt content. Adjust seasoning (if necessary) to suit you.
- If you have a leftover ham bone, feel free to add to the slow cooker to infuse flavour. Just remove when the soup is cooked.
- Don't throw away those celery leaves! Chop 'em up and throw in the pot. They have so much flavour!
- Cut the celery, carrot and parsnip into roughly 1/2 inch pieces. This soup cooks for quite some time so you still want a little texture.
- Turnip (rutabaga) is pretty popular in Newfoundland split pea soup too. I didn't use it here, but feel free to add some or sub out the parsnip.
