Try this Crockpot Split Pea Soup recipe, or contribute your own.
- Carbohydrate 41.9127396125391 g
- Cholesterol 116.9685693 mg
- Fat 22.6725926083794 g
- Fiber 16.5027392717436 g
- Protein 44.9542927547902 g
- Saturated Fat 6.64901817430149 g
- Serving Size 1 1 Serving (340g)
- Sodium 845.387941127079 mg
- Sugar 25.4100003407955 g
- Trans Fat 1.92630671457682 g
- Calories 552 calories
Step-by-step
- Place all ingredients into a 6 quart crockpot.
- Cover and and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
- Remove bay leaves before serving.
Most home cooks ruin split pea soup by dumping hard water directly into the slow cooker without checking mineral content or bean age. Old legumes resist softening regardless of how long heat is applied. Split peas undergo a breakdown of starch and cellular walls during the simmer, yielding a naturally thick body without heavy cream or flour. Dry peas require adequate liquid volume to hydrate fully, typically absorbing three times their weight in water during the seven-hour low setting. Scaling this formula requires careful attention to pot capacity; a six-quart vessel accommodates this exact pound of legumes safely, but overfilling past the maximum fill line prevents proper convection and leaves pockets of crunchy centers. Bay leaves contribute volatile aromatic compounds that meld into the broth over hours, but they must be extracted before ladling because their rigid structures present a choking hazard. Store leftovers in an airtight container for up to four days, keeping in mind that starches will continue to set and thicken the mixture as temperatures drop.
