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When my home fills with the smell of simmering split pea soup, I'm reminded of cozy days at my grandmother's place. This thick, smooth dish has become what my family asks for most when it's cold outside. What's great? My slow cooker handles everything while I'm busy with other things, and dinner's practically done by itself.
Why This Soup Stands Out
After making this soup for years, I've figured out why everyone at my table loves it. Its smooth, velvety feel wins over even the fussiest kids, and the peas pack enough protein to keep hunger away. I often throw in our leftover hambone from the weekend—it really makes the flavor pop. I usually pair it with fresh bread and a quick green salad. It's just right for those nights when we need food waiting for us at home.
Your Ingredient List
- Split Peas: The green ones create that classic taste and smoothness. Give them a good wash first to clean off any dirt. You can also try yellow peas or mix in some lentils if you want.
- Vegetables: Most folks use onions, carrots and celery. You can toss in chunks of potato, sweet potato, or even grab some frozen greens like spinach or broccoli for a twist.
- Meat: An old hambone, ham hock, or ham pieces add rich flavor. Smoked turkey works really well too if you want something different.
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Putting It All Together
- Clean Your Peas
- Wash and drain the split peas well to get rid of any dirt or tiny stones.
- Mix Everything In
- Dump peas, veggies, meat and spices into your slow cooker. Add enough liquid as your directions say.
- Let It Simmer
- Turn your slow cooker to low for 6-8 hours or high for 4 hours. Stir now and then, adding more liquid if needed or taking the lid off to thicken it up.
Smart Cooking Tricks
I sometimes let my peas soak overnight when I plan to cook on high. Makes things go faster. Want to know the real trick for amazing taste? Keep that ham bone in the whole time—it works wonders. If your soup gets too thick, just add a bit more broth. Need it thicker? Take the cover off during the last hour. My favorite part is how it tastes even better when you eat it the next day.
Storing Your Extra Soup
This soup helps me plan meals ahead. I store portions in my fridge for quick lunches throughout the week and they stay good about 5 days. When I cook a large pot, I fill freezer bags with single servings. They're so handy on busy evenings and taste just as good later. Just warm them up in the microwave or on the stove when you need them.
Frequently Asked Questions
- → Should I soak split peas first?
If your cooker time is 4 hours on high, soak the peas overnight. For longer cooking times, soaking isn’t needed. They’ll break down naturally as the soup simmers.
- → How do I adjust the soup’s thickness?
For thinner soup, just pour in extra broth. For thicker results, leave the lid off near the end. The peas will naturally break down and thicken it up.
- → What can I use instead of ham?
You can skip the ham for a vegetarian version. Use vegetable stock and add smoked paprika to mimic the smoky ham flavor.
- → How long does it last in the fridge?
Keep it in the fridge for 4-5 days in a sealed container. The flavor even improves after sitting for a day.
- → Why is my soup too watery?
Brands of split peas vary, requiring different amounts of liquid. To fix thin soup, let it simmer uncovered, or cut back on the liquid next time. The peas will thicken it as they cook.
Conclusion
This split pea dish is pure comfort, made in a crockpot. Combining ham, dried peas, and fresh vegetables, it’s a thick, warming meal for cooler weather.