Split Pea Soup

Winter is here. For real. After scraping three inches of snow off my car yesterday morning to get to class, it finally sunk in that winter is back. Goodbye cute little denim jacket and hello Eskimo coat! After slogging around in the snow for the past few days, I pulled out a beloved and super healthy crockpot soup to warm me up. Pea soup tastes surprisingly fresh and light while really sticking to your ribs as my Mom says! I love this recipe because I can start it in the morning and let it simmer all day. When I get home, it's like someone else cooked a big ole crockpot of warm hugs and left it on the counter for me ( okay I know that sounds weird but you all know that feeling!). In addition this soup is fast to prep and cheap, perfect for dreary winter days.Below is my recipe.

Split Pea Soup

Yield: 6-8 Servings

  • 1 lb bag split peas
  • Water to cover 1 Inch
  • 1 large onion, chopped
  • 1 bag shredded carrots
  • 2 tsp fresh chopped parsley
  • 1 tsp dried thyme
  • 1 tsp dried savory
  • 2 tbs soy sauce 
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • Sour cream and shredded cheddar cheese for garnish


Put all ingredients in a crockpot. Cook on high for 5 hours or low for 8. Before serving, use a large spoon to mash the peas together. Add water if necessary if a thinner consistency is desired. Serve in a bowl with sour cream and cheddar cheese and a large slice of rye bread.

Here is a batch I am cooking right now while I am writing this post! The soup is about one hour into it's cooking time. MMMmmmm...



Kathryn MarrisComment