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    You are in: Home / Greek / Split Pea Soup (Crockpot) Recipe
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    Split Pea Soup (Crockpot)

    Split Pea Soup (Crockpot). Photo by Tea Jenny

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    Total Time:

    Prep Time:

    Cook Time:

    10 hrs 30 mins

    1 hr 30 mins

    9 hrs

    ellie_'s Note:

    Recipe source: The Healthy Slow Cooker

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    Units: US | Metric

    For soup

    For Persillade


    1. 1
      In a large pot combine split peas with 8 cups of water. Bring to a boil over medium high heat and boil for 3 minutes. Turn off heat and set aside for 1 hour. Drain and rinse. Set aside.
    2. 2
      In a skillet over medium heat heat the oil and then add the vegetables (onions - carrots), cooking for 6-10 minutes or until vegetables are softened. Add garlic, oregano and pepper and cook for another minute, stirring. Transfer to crockpot.
    3. 3
      Stir in reserved split peas and broth.
    4. 4
      Cover and cook on low for 8-10 hours (or on high for 4-5 hours) or until peas are tender. Add salt if needed.
    5. 5
      Puree with and immersion blender if desired.
    6. 6
      To make the optional persillade: in a small bowl combine persillade ingredients (or use a mini chopper). Set aside at room temperature for 30 minutes.
    7. 7
      To serve ladle soup into individual bowls and garnish with the persillade.

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    Ratings & Reviews:

    • on January 06, 2011


      This is a very nice soup, perfect for the freezing cold weather we are having at the moment. Mine turned out very thick but that was fine, I like a nice thick soup. I made it to the recipe with no changes apart from the parsillade I didn't use it, but I will next time, I think it would have made a nice addition to the soup but I had no parsley and my garden is covered in snow but next time I will make it, I like that you boiled the split peas for a bit and left to soak it helps a lot to soften them. A soup I will make again. Thanks for posting. Made for January warm up 2011

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 31, 2010


      This was very tasty, and so convenient in the crock pot! I prepared the peas a day ahead and just refrigerated them, and the rest came together in a snap the next day. I did sub some green beans for one of the carrots because I needed to use them up, and I added an extra 2 c water because I wanted a more soupy consistency. DH and DS preferred theirs unblended, so I used a small immersion blender to puree my own serving. I really think the flavors blend better that way. We skipped the persillade (I don't care for parsley), but DH liked crumbled bacon on top of his. DS and I liked it as-is, and I know we will enjoy the leftovers as well! Made for Veg Swap 27.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 17, 2010

      very good... hearty, tasty and so easy~PEA-sy!! ;) -after it cooled a bit I pureed about 1/2 of it in my blender and added it back to pot batch so I had some creamed -some that it is vegan...made for "I Recommend..." ( I find the best recipes playing that game!!)

      {{{edit to add- LOVED the persillade- love using the parsly from the garden different ways while heading into the almost winter here In NJ}}}- thanks for 2 great recipe shares in one!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Split Pea Soup (Crockpot)

    Serving Size: 1 (142 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 222.2
    Calories from Fat 22
    Total Fat 2.5 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 50.9 mg
    Total Carbohydrate 38.8 g
    Dietary Fiber 14.9 g
    Sugars 6.9 g
    Protein 13.4 g

    The following items or measurements are not included:

    vegetable broth

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