SZND by Katoya  /  From My Kitchen
From my kitchen · Fall

Split pea soup.

The first batch was so good I made it again the very next night, just so I could freeze a few for fall. The second batch got a kick from fresh diced jalapeño.

Slow cooker Low 8 hrs · High ~4 hrs Freezes well
Split peas, diced ham, carrot, onion, celery, a bay leaf and bouillon paste in the slow cooker before cooking
Everything in the pot, bay leaf included.

Ingredients

I cook this one to taste. The only real measurements are the ones listed.

  • 1 lb split peas
  • Cubed or diced ham (smoked turkey works too)
  • 1 large carrot
  • 1 large celery stalk
  • 1 onion
  • 2 tbsp butter
  • Chicken bouillon
  • Water
  • Better Than Bouillon garlic paste (I used this instead of garlic cloves for this batch)
  • Thyme
  • Italian seasoning
  • Cajun seasoning
  • 1 bay leaf
  • Optional: fresh jalapeño, diced, for a kick

Method

Slow cooker. Season the way your people like it, and taste as you go.

  1. Add everything to the slow cooker, bay leaf included.
  2. Cook on low for 8 hours, or on high for about 4 hours.
  3. Add water as it cooks until it's the consistency you like. I like mine not too thick.
  4. Taste and adjust the seasoning. Pull the bay leaf before serving.
Make aheadIt freezes well. I made a second batch just to put a few away for fall.
Make it spicyBatch two got fresh diced jalapeño.
Finished split pea soup with ham and carrots in the slow cooker
Done, and not too thick.

Print recipe

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