- 1 package (16 ounces) dried green split peas, rinsed
- 1 large carrot, chopped
- 1 celery rib, chopped
- 1 small onion, chopped
- 1 bay leaf
- 1-1/2 teaspoons salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 6 cups water
In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Discard bay leaf.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 8 servings (2 quarts).
Reviews for Hearty Vegetable Split Pea Soup
"I followed the recipe but made some small changes that I thought really added to the dish. I substituted one of the cups of water with chicken broth, added about a quarter to half cup of Italian dressing, and some garlic powder because I'm fairly sure I can't actually cook without it. We each topped our soup with either some feta or some Parmesan cheese. My daughter literally inhaled her portion of soup and my husband and I enjoyed it as well. Simple to prepare and delicious - we'll definitely make this again!"
"I added corn on the cob and it was a more complete meal.. Love the taste"
"I use Smoked ham to this recipe. First I cook the smoked ham bones, and use that as part of the water mixture, great flavor !!!! Sometimes I also add some chopped bacon & a little Italian Dressing, for a little added KICK !!!!"
"I added chunks of ham and added some cut up potatoes half way thru the cooking time to make a awesome tasting soup that my husband really loved great recipe"