One can look at it two ways: I either have a shortage of storage space or, I reluctantly admit, I have too much stuff. Well, I have a partner-in-crime but my husband will never admit it. We’ve been quite the enthusiastic consumers lately and I’m beginning to feel like if I’m not careful, my home may start to look like one of those on that hoarder show.
Perhaps I exaggerate but the overflow books scattered throughout the house and the blog props no longer fitting in their designated closet might be a hint that the problem may not be the lack of space. My parents use a phrase when referring to clutter and disarray: They say their eyes itch. Well, my eyes are itching at the sight of certain spots in my home that need some attention. Friends and family who visit may not see what I see but I know we can make much better use of the space we have. From the linen closet to the kitchen pantry, I need to do some reorganizing. Everything will be classified “stay” or “go” and one key criteria will be the amount of use a particular item gets in the kitchen.
Enter my slow cooker. Admittedly, I don’t use it as much as I should–maybe a few times a year?–but when I do, I’m always so happy that I have it. Maybe if I had a bigger family I would find more need for it but I don’t cook large-batch dishes often enough. But soups are another story. Those recipes that require a long simmer time are ideal candidates for countertop cooking.
This split pea soup had its start on the stove but I let my slow cooker do all the work while I busied myself with errands and chores last weekend. In just two hours I had a hearty, tasty soup that ended up lasting us a few days, only getting better each time I reheated it. This soup is completely meat free but feel free to use a meat stock and/or a ham bone but I promise you that you won’t need either.
My husband announced a day or two ago that he has cleared a cabinet in the kitchen of long-unused items and offered the space for the small items without a home. Instead of jumping at the chance to fill it with random items, I committed to re-arranging all the other drawers and cabinets to see how we can optimize our space. I’m already sure of one thing: some things will have to go but my slow cooker will always have a place with me.
Slow Cooker Split Pea Soup
Prepping this soup on the stove shortens its time in the slow cooker but rewards with slow-cooked heartiness.
CourseSoup
CuisineAmerican
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 -6
Author Lemons & Anchovies
Ingredients
- 3shallotschopped
- 3-4stalks celerychopped
- 2small carrotschopped
- 2 1/2cupsyellow split peas
- 6cupsstockgive or take one cup depending how thick or thin you like your soup
- 2-3heaping teaspoons no-salt seasoning (mine has a mixture of dried herbsonion, garlic and pepper.
- 1teaspooncurry powder
- 2sprigs fresh thymeleaves separated from the stems
- 2-3tablespoonsolive oil
- salt and pepperto taste
Instructions
In large pot, heat the olive oil over medium-high heat then add the shallots, celery, carrots and thyme. Sauté for 3-4 minutes or until the shallots start to caramelize. Add the no-salt seasoning, curry powder and split peas and cook for another minute or two. If you like, you can add a couple of pinches of salt at this point, too.
Add the stock and bring to a boil.
Once the stock boils transfer the entire contents of the pot to the slow cooker and cook on high for about two hours (or low for 3-4 hours). Check the soup once or twice to make sure that enough liquid covers the beans. Don't be tempted to add too much stock at once because the slow cooker will create moisture, too. I added 4 cups initially and later added the last two cups. Also taste for seasoning. I added a bit more salt and seasoning during the cooking time. This will create a medium-thick soup and tastes even better the next day.
Recipe Notes
If you decide to cook the recipe completely in the slow cooker, this should work, too. Just combine all the ingredients in the slow cooker. Bear in mind that the cold stock will double the cook time.
FAQs
If your split peas are hard after this length of cooking time, there is something wrong with the peas or with your water. If the peas are very old and dried out, they won't soften. And if the water you use for making the soup is hard with lots of dissolved minerals that can stop the peas from softening.
How do you add flavor to a bland split pea soup? ›
Using onions, garlic, and fresh spices like thyme will add flavor to the soup. The real trick to making a bland pea soup extra tasty is using a bone or ham hock in the soup during the cooking process. Chicken broth will also add flavor to the soup.
Is it necessary to soak split peas before cooking? ›
No. Split peas, like lentils, do not need to be soaked before cooking. Beans require soaking prior to cooking, but because these are peas they can be used directly in the recipe. It is still a good idea to rinse your peas thoroughly before cooking to remove any dirt particles.
What happens if you don't rinse split peas? ›
Whether you soak or not, split peas should be rinsed, simply to remove dust or dirt. You can also soak them in water to pick them over for stones, but the chances of finding one are slim.
How do you cook split peas so they are soft? ›
Instructions
- Rinse the split peas in a colander under cold water.
- Transfer the peas to a medium-size pot along with water, or stock, and salt.
- Bring the peas to a boil over high heat.
- Add on a lid and simmer over low heat for 25 minutes or just until tender.
How to Thicken Split Pea Soup. The potato should make your split pea soup perfectly thick and creamy. However, if the soup is still too thin for your liking, you can thicken it up with full-fat cream (though it may alter the flavor a bit) or a cornstarch slurry.
How to upgrade split pea soup? ›
Add a bit of lemon zest to make those peas really sing. You can try the fresh pea approach with your favorite split pea soup recipe, but this super traditional, easy version is an Epicurious favorite.
How to liven up pea soup? ›
Spices – Here is where the pea soup really comes to life. We are using a blend of cumin, coriander, turmeric, fennel, cinnamon, nutmeg and clove. Feel free use to pre-gound spices or if you are culinary snob like me, freshly grind spices before adding to create a very vibrant dish.
How do you reduce gas in split pea soup? ›
How do you make pea soup not gassy? Using Ayurvedic cooking methods, rinsing and soaking your peas before cooking, and eating them in a balanced meal help make pea soup not gassy.
What is the difference between split pea soup and pea soup? ›
A recipe for "pea soup" from 1905 is made with split peas, salt pork and cold roast beef. The soup is strained through a sieve to achieve the desired texture. "Split pea soup" is a slightly thinner soup with visible peas and pieces of ham, especially popular in the Northeast, the Midwest and the Pacific Northwest.
Serve With
All you need is some Crusty French Bread, Dinner Rolls, or Biscuits to go with it. If you want to make this Split Pea Soup even better, try these toppings: Bacon Bits – add a nice salty bite. Croutons – homemade is best, but you can also use storebought.
Why is my split pea soup not mushy? ›
Why Are My Split Peas Not Softening? In this soup, the peas should be soft after about 1 to 1 1/2 hours cooking time. If you take a taste after this time and they haven't softened, your peas are likely stale. Buy a fresh batch before making the soup again.
Why is my split pea soup so watery? ›
Split pea soup can be too thin due to various reasons. One common reason is using too much water or broth while cooking.
Why is my split pea soup bitter? ›
Two things can be attributed to bitter taste in peas. Peas that did not receive enough water during their growing season and peas that were grown in hot weather.
Why are my peas hard after cooking? ›
Don't overcook otherwise peas will shrivel and become tough. Season after cooking – once cooked, immediately add lemon juice (highly recommended) and seasoning(s) of choice. Many recommend adding 1-2 teaspoons of sugar per pound of frozen peas to bring out the sweetness but I haven't found this to be necessary.
Why are my mushy peas still hard? ›
They will need to be stirred every so often and topped up with a little more water if the pot is getting too dry. Add the salt at the end of cooking to avoid the peas getting tough and stir for 1-2 minutes at the end of cooking to break them down and achieve a good mushy consistency.
Why are my mushy peas runny? ›
If the peas are too watery, continue to simmer with the lid off until it thickens to your liking. If the peas are too thick, add a little water. Taste again and add more salt if needed. Once the peas are done they will start to thicken the longer they sit.
Are split peas supposed to be mushy? ›
Also, the split peas should be tender-but-not-mushy.
