It is that time of the month again, to reveal our Secret Recipe Club recipe (maybe I should reword that opening statement!) . I decided to go with her Crockpot Split Pea Soup Recipe.
Split Pea soup has always been a favorite of mine, and fortunately most of my kids like it too.
Crockpot Split Pea Soup
I am a sucker for Split Pea soup and it seems that no two recipes I have come across are the same. When I saw Grandma Loy’s Split Pea Soup recipe I thought of my own Grandmother who used to make this for us as well
I improvised a little bit as I just dumped everything into the Crockpot in the am, emulsified the soup with a blender about 2 hours before serving and let it stay in the crockpot until we were all home for dinner
5 tips for making soup in a crock pot:
- Don’t overfill the crock pot: Soup tends to expand as it cooks, so leave some space at the top of the crock pot to avoid overflow. A good rule of thumb is to fill the crock pot no more than two-thirds full.
- Brown meat before adding it to the crock pot: Browning meat like beef, chicken, or sausage before adding it to the crock pot can enhance the flavor and texture of your soup.
- Layer ingredients properly: Layering ingredients properly in your crock pot can help ensure even cooking. Start with the densest ingredients, like root vegetables and meat, at the bottom, and layer softer ingredients, like leafy greens, on top.
- Use low-sodium broth: Broth is a key ingredient in many soups, but it can also be high in sodium. Opt for low-sodium broth or make your own to control the amount of salt in your soup.
- Don’t overcook your soup: Different types of soups require different cooking times, but as a general rule, most soups should cook on low heat for 6-8 hours or on high heat for 3-4 hours. Overcooking can result in mushy vegetables and a loss of flavor. Test for doneness by checking the tenderness of the vegetables and the consistency of the soup.
Verdict on converting a soup recipe into a crock pot recipe
- Split Pea Soup from Woman's Day
- 1 lb. split peas, green or yellow (2 1/4 c.)
- 5 c. water
- 1 can, 14 oz. chicken broth or 2 c. water and 1 T. instant chicken bouillon or soup base
- 1 lg. onion, chopped
- 2 med. carrots, chopped
- 2 lg. cloves garlic, minced
- 1/2 t. thyme leaves, crushed
- 1/2 t. pepper
- 3/4 t. salt, I omit if using the instant bouillon
- Pour peas into pie tin or other flat surface to check that there are no rocks or other foreign objects in with the peas. Put the peas in a 4-qt. pot. Add remaining ingredients. Bring to a boil, reduce heat to low, cover and simmer 90 minutes or until peas are soft. Stir occasionally. Makes 6 servings.
- (Close to Home's crock pot recipe: Just dump all ingredients into the crock pot. Cook on low for 7-8 hours. Emulsify with a hand blender and then continue to heat until serving.) I stirred it every so often at the end as it started to get thick in crock pot.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 148Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 3mgSodium 1184mgCarbohydrates 25gFiber 8gSugar 5gProtein 9g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.
Check out my other SPLIT PEA SOUP RECIPE handed down from my Grandmother, and uses a ham hock.