- 1 large onion, chopped
- 1 cup chopped celery
- 1 cup chopped fresh carrots
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 package (16 ounces) dried green split peas, rinsed
- 4 cups vegetable broth
- 2 cups water
- 6 ounces Canadian bacon, chopped
- 1/4 teaspoon pepper
- In a large skillet, saute the onion, celery and carrots in oil until tender. Add thyme; cook 1 minute longer.
- Transfer to a 5-qt. slow cooker. Add the peas, broth and water. Cover and cook on low for 7-8 hours or until peas are tender.
- Cool slightly. In a blender, process half of the soup until smooth. Return all to the slow cooker. Add bacon and pepper; heat through. Yield: 6 servings (2-1/4 quarts).
Reviews for Rich and Thick Split Pea Soup
"Made this tonight as directed. I could have used a little less thyme and added some salt. I do like the texture, but I'm missing the hammy taste from making it with ham bones. Not bad for a non-ham bone split pea soup."
"the best I've had. making in the crock pot keeps texture to the peas, they don't turn to mush like when you cook on stove"
"I use homemade smoked turkey stock in mine, no broth or Canadian bacon. I use chopped carrots and onions, not sauteéd, minimal sea salt and black pepper. Rinse and sort split peas, add to slow cooker. Done in 6 to 8 hours and I found that I didn't need to blend. I created this recipe, never having had split pea soup, much less make it. I took it to church and came back with none. Lots of recipe requests. Husband and dog went gaga for it. It does need thinning if it sits a long time or you have leftovers, I just use water. I have made this vegan too by subbing water for stock, still rave reviews."
"Just didn't care for this recipe at all, and I love pea soup."
"I made this for friends and they raved about it. One way to kick up the flavor a notch is to add a small pinch of cumin- nice!"