Split Pea Soup in the Crock Pot

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“My no-fail, signature autumn/winter soup. For best results, I suggest the soup be prepared one day in advance (I do break that rule though) to allow the ingredients to thicken. We love split pea soup and Russian rye bread!”
5hrs 15mins

Ingredients Nutrition


  1. Place split peas in crock pot. Pour enough stock or water to crock pot to fill 2/3 full.
  2. In small skillet fry the bacon until crisp. Set aside to drain on paper towel.
  3. Pour off most of the bacon fat and lightly saute the onion, potato, leek, garlic and celery until softened, about 3 minutes.
  4. Add to crock pot.
  5. Add the remaining ingredients to the crock pot. (If using dried herbs, add them now. If using fresh herbs, they are to be stirred in 5 minutes before serving the soup.) Stir in the crumbled bacon.
  6. Cook on low 4-5 hours or until split peas and potatoes are tender. Mash lightly with potato masher to puree the soup. Or use a hand held immersion blender to puree the soup.
  7. Cool soup then transfer to container and refrigerate.
  8. Heat soup up the next day until warm, being careful not to burn. The soup will be thick; add more stock or water to thin if desired. If using fresh herbs, don't forget to stir them in now.
  9. Adjust seasonings if necessary and season to taste with salt and black pepper.
  10. Sit. Relax. Lick the bowl clean.

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