Saturday, January 18, 2014

Heart & Soul Warming Crockpot Split Pea Soup

From Peg Cochran

Growing up, there was no way I would touch pea soup.  Yuck!  It's green.  My first exposure came from the canned variety, and I have to tell you that homemade is a world apart!  This soup can be put together in the morning, simmer in your slow cooker all day, and when you get home you have a delicious dinner waiting for you.  Top with a grating of parmesan cheese, a handful of croutons and serve with some crusty bread and butter.


1 onion, chopped
3 carrots peeled and chopped 
1 15-ounce can of chicken broth
3 cups water
2 or 3 turkey sausages, squeezed out of the casing and broken into small bits
1 16-ounce bag of split peas, picked over and rinsed

Chop carrots in food processor until desired size (or you can slice them thinly--my husband prefers his vegetables disguised!)  Add along with the rest of the ingredients to your slow cooker.  Cook on low until peas are tender--approximately eight hours.  Soup will be thick--add more water if desired.

Carrots chopped in food processor

Carrots can be chopped or sliced

Carrots and chopped onion ready for the slow cooker

1 lb. rinsed split peas

Carrots, onions, split peas and sausage in slow cooker

A delicious warm dinner on a cold night!

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  1. I never thought of using sausages when I make pea soup (I usually wait until I have a ham bone) what a good idea!!! Makes this soup much more accessible for us.....I only have ham bones once or twice a year. Thanks for the suggestion!

  2. I always felt that was about canned tomato soup--kind of made me gag as a kid, although now it seems to be everyone's favorite comfort food (if you add a grilled cheese sandwich). Don't you love one-pot meals? Makes clean-up so easy.

    But you haven't heard the last of pea soup...(evil cackle)!

  3. I wouldn't eat it as a kid either Peg! But now we have it a couple of times over the winter--goes well with cornbread too. And I bet MJ"s corn muffins would be perfect on the side...

  4. Sharon, the sausage really flavors the soup nicely. You don't have too use too many either which is good if you're watching your calores. Sheila, I feel the same way about canned tomato soup. Fresh tomato soup was a revelation but canned...yuck. My favorite canned as a kid was pork and bean soup.

  5. Hearty winter fare -- great timing. Believe it or not, we're still noshing on the giant ham that my sister sent us for New Year's feasting, almost down to the we're all ready for this classic; we'll throw in sausage now, too, thanks for the great idea, Peg. Enjoy your weekend!

  6. With the colder weather here in south Florida at the moment (the tender plants have been brought into our bedroom for safety), pea soup is a great idea. I can see that the sausage will add some nice flavor. Different sausage, different soup.

  7. We couldn't handle another ham here, but this will save the day. We love split-pea soup and it's going to make a terrific change from the usual stuff. And yes, Roberta, I will put my corn meal muffins with it! Got a freezer full of them (some without sugar)

    Thanks, Peg!

  8. Funny that it doesn't appeal to children. I ate it, but wasn't excited about it. Now it's a treat! I usually don't have a ham bone on hand, either. But I have been known to throw some pork chops on the bone into it when it's cooking.