Crock pot/Slow Cooker Split Pea Soup | Parsnip and Parsimony Staple

Snapshot 1 (3-22-2017 10-25 AM)

I grew up with pea soup. My mom always turned the ham bone left over from Easter, into a delicious pot of pea soup. When I got married, I wasn’t home as much to create that wonderful simmering pot of pea soup like my mom did. That’s when I turned to my crock pot. I LOVE my crock pot because it does ALL the work for me. But it also creates that wonderful pot of soup, just like my mom’s. ┬áHere the is my ole’ stand-by recipe that I have made so many times. It’s easy, tastes wonderful and it makes a BIG pot of it. Make sure you use a LARGE crock pot for this recipe. When it starts to boil, if it’s too full, the pot will boil over and make a MESS of your crock pot. Trust me, I’ve had that happen one too many times!!!


Crock pot/Slow Cooker Split Pea Soup | Parsnip and Parsimony Staple
Prep time
Cook time
Total time
Total comfort food, this recipe is a snap to throw together and it tastes so comforting when you sit down to eat a bowl. Enjoy!
Cuisine: Soup
Serves: 8-12
  • 1 pound dried split peas
  • 8 cups water (or 4 cups chicken broth/4 cups water)
  • 1 bay leaf
  • ½ tsp black pepper
  • 1 pound carrots
  • 2-3 stalks celery
  • 1 ham bone
  • 1 large onion
  1. Place ham bone in crock pot with water
  2. Look over split peas for small stones or debris; rinse
  3. Add peas, pepper and bay leaf to crock pot
  4. Peel carrots and cut into ¼" rounds
  5. Chop celery and onion
  6. Add carrots, celery and onion to crock pot
  7. Cook on high for 5-6+ hours or low 8-10 hours
  8. A half hour prior to serving, remove ham bone. Remove meat and cut. Add meat back to crock pot and serve piping hot
  9. Enjoy!

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