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.
Why does split pea soup make me gassy? ›
Is split pea soup hard to digest? Legumes and lentils are astringent and bitter, making them more cleansing in nature. As they move through the digestive tract, their “cleansing” action pulls gas out of the colon, causing flatulence.
How do you keep gas from split pea soup? ›
Now, lots of people soak their split peas first. It can help reduce the cooking time (from 1-2 hours on the stove top, down to 40 minutes) and split peas also have a compound called phytic acid which can make you gassy. It's totally up to you. Just put them in a bowl and let them soak overnight.
What happens if you don't soak split peas? ›
Peas cook faster than beans, and - like beans - they don't have to be soaked at all, but not soaking affects the cooking time. An hour or two of soaking is plenty for whole green or yellow peas…they don't need to go overnight like beans typically do.
How do you keep split pea soup from getting thick? ›
You could use whole peas instead of split peas. But even then there will be some thickening. You could (evidently) make a thinner soup on day 1, so that on the days after, the soup would be of a normal consistency. You could do this by just adding more water and leaving the potatoes out, if you use them.
Is split pea soup a laxative? ›
Yes, Pea is good for constipation. Pea is a rich source of fiber that might improve the bowel movement and relieve constipation. Pea also helps in the growth of intestinal bacteria. This helps to improve intestinal health[9].
Is split pea soup inflammatory? ›
Split peas offer significant levels of protein, iron, zinc, and phosphorus. A diet rich in split peas and other legumes may help reduce cholesterol, hypertension, and the risk of prediabetes, and may also offer significant anti-inflammatory effects.
Does split pea soup raise blood pressure? ›
Split peas contain potassium, which helps to lower blood pressure. Due to their potassium-rich nutritional composition, beans, peas, chickpeas, and lentils help lower blood pressure, prevent heart disease, and promote overall heart health.
What is the difference between split pea soup and pea soup? ›
Pea Variety: The main difference lies in the type of peas used. Split pea soup is typically made from dried split peas, while green pea soup is made from fresh or frozen green peas. Texture: Split pea soup has a thicker and heartier texture compared to green pea soup.
Why are my split pea soup peas not softening? ›
If you find that your peas are not softening, then you have one of two problems. Either your peas are old enough that they are so dried out that they won't soften, or the water you are using to make your soup is hard, containing lots of dissolved minerals that prevent the peas from softening.
Use bones, such as a ham hock or shank, even a turkey carcass. The collagen in the bones thickens the soup and the meat adds flavor. Start with a big Dutch Oven, Stock Pot, or slow cooker (minimum 3–4 quarts). Dump in a pint of mirepoix - diced onion, celery, and carrot.
Why do you skim foam off split pea soup? ›
In actuality, the foam is nothing but excess starch and denatured protein from the beans. It can't hurt you and won't adversely affect the flavor of the beans. But it looks so much better without, and as the Chinese say, “You eat first with your eyes". If the plate looks nasty, you won't enjoy eating it nearly as much.
Is split pea soup good for your stomach? ›
Fiber-loaded and packed with detoxifying minerals and vitamins, this creamy soup helps your digestive process and eliminates toxins, cholesterol and old oestrogen accumulations.
Why are split peas still hard after cooking? ›
If your split peas don't get soft, it's more likely they are old or were stored in a container that wasn't airtight. Even though they keep for quite a while, dried beans don't keep forever.
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.
Cook for longer if you desire soft peas. 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.
Why do my peas come out hard? ›
Overcooking them
One of the major mistakes everyone seems to make with peas is that they often get overcooked. This is what turns them from vibrant deep green to that putrid yellowy green. In addition, overcooked peas, depending on the cooking method, can be extremely dry, tough, and starchy, or mushy and soupy.
