Split Pea Soup (Crockpot)
photo by Tea Jenny
- Ready In:
- 10hrs 30mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
-
For soup
- 473.18 ml yellow split peas
- 14.79 ml olive oil
- 2 onions, chopped
- 4 stalk celery, diced
- 4 carrots, peeled and diced
- 4 garlic cloves, minced
- 4.92 ml oregano, dried
- 2.46 ml cracked peppercorn
- 1419.54 ml vegetable broth
- salt
-
For Persillade
- 236.59 ml parsley, chopped
- 4 garlic cloves, minced
- 19.71 ml red wine vinegar
directions
- 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.
- 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.
- Stir in reserved split peas and broth.
- 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.
- Puree with and immersion blender if desired.
- 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.
- To serve ladle soup into individual bowls and garnish with the persillade.
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Reviews
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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
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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.
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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 chunks...love that it is vegan...made for "I Recommend..." ( I find the best recipes playing that game!!)<br/><br/>{{{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!!!
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RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>