Split Pea Soup (Crock Pot) - Dairy Free

"Very little prep, just layer in crock pot/slow cooker, leave it for the day and a filling, delicious soup will be ready for dinner. This recipe is a very versatile base split pea soup. For a Vegan option, omit the meat. I have made this recipe using ham, ham hock, and bacon. I have used veggie broth, chicken broth and water... each tasting different but yummy! I have reduced the salt but have not adjusted the recipe as written. This soup is even better the next day, it freezes well. This tends to be a thicker soup (especially once it has cooled) so adjust liquid after cooking to desired thickness."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by catalina602 photo by catalina602
Ready In:
6hrs 10mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Layer ingredients in crockpot.
  • Pour in water, so don't stir.
  • Cover and cook on high 4-5 hours or on low for 8-10 hours.
  • Remove Bay leaf.
  • Serve with some nice crusty bread or buns.

Questions & Replies

  1. can I print the recipe
     
  2. Two ribs or two stalks?
     
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Reviews

  1. Very good soup! I made this when my in-laws visited (6 adults) and they all enjoyed the soup! A few things to note for people concerned about the thickness of the soup. After the peas are soft enough to your liking, turn off crock pot, leave open about 15-20mins. Soup will thicken upon standing. If you keep cooking the coup after the peas are soft the soup will darken. There are a few comments about the soup being dark, this is because it was over cooked. Only changes I made was using an extra carrot and stalk of celery. Next time I will use a couple more carrots per personal taste (we love carrots in our soup!). Thank you for a great recipe!
     
  2. Delicious! Make sure to heat up the broth first as written. I did not do this and although the soup was quite delicious my peas were too firm. Oops. Next time I will follow the directions to the letter.
     
  3. Followed this exactly, and let me tell you, what a soup! This was terrific, and you have the reviews to prove it too! I also used left-over spiral ham ~ with large ham bone. I almost didn't even need anything else but the bone, ham, and peas. This is a real gem, and you should try it! Made for Diabetic Healthy Month! 2012
     
  4. Terrific soup. Just terrific. I didn't have any ham in the freezer, but did put a nice big pork shoulder bone in the pot so got some great flavor from that. I like nice thick pea soup so I only used a quart of water, and I cooked it on high until the peas disintegrated. Absolute perfection. I'm looking forward to taking it for lunches this week. Thanks a mil.
     
  5. Would it be possible to minimize the printed product. I was going to print this recipe but it stretched out to three pages with the 'nutritional Info' on page two. I did a cut and paste on to MS Word and got it down to 1/2 a page. Save paper and condense.
     
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Tweaks

  1. use deli ham cubed. and fryed smoked bacon to it the ham bone taste.
     
  2. Yum. yum. yum. yum. yum. DD wolfed it down. I used a hamhock instead of cubed ham, and adobo powder as I had no seasoning salt. Did I mention yum?
     
  3. I loved this pea soup recipe. I think it tasted just like Campbell's! The only thing I did different was I used mostly ham broth and I used lovage instead of celery.
     
  4. Dh and I had never tried split pea soup before, so we didn't know what to expect. I hate green peas with a passion, and I always just assumed split pea soup tasted like that, lol. Oh, how wrong I was! Dh and I both LOVED this. The kids had already eaten, so they didn't try it. I used Tony Chachere's in place of the seasoning salt and green peppers in place of the celery. It was perfect. :-)
     
  5. Wonderful split pea soup! I omitted the seasoning salt and used chicken broth instead of water. Added some black pepper and lemon pepper then cooked on low for 8 hours. Served with sourdough croutons on top and enjoyed. Will make this again soon! Made and reviewed for the Diabetic Forums Soups Is On January Event.
     

RECIPE SUBMITTED BY

Most of my recipes are dairy free since I discovered many years ago that I am lactose intolerant. While I have had to give up some much-loved recipes, we have discovered that most can be modified to accommodate the changes to our diet. Most of my recipes say dairy free but there are a few from my childhood that may have dairy! I also have an intolerance to MSG so we spend a lot of time reading labels. Usually, it is just easier to cook from scratch, so we don't use many pre-made foods from the grocery store.</p> I like recipes I can make with minimal ingredients, real food I have in my kitchen, that are also easy to make!
 
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