Keri and I recently bought a crockpot so we could do a bunch of slow cooked meals this winter. Lately I have been craving a good split pea soup like my Mom used to make. My recipe is slightly different. She uses an entire jar of peanut butter whereas I only use a few tablespoons. If I weren’t watching my weight I would use a whole jar too.  The recipe below makes 4 large or 8 small bowls of soup.

Slow Cooker Split Pea Soup

Ingredients:

  • 1/2 pound dry split peas (1/2 a bag)
  • 1 large carrot
  • 1 large onion
  • 1 stalk celery
  • 2 teaspoons Seitenbacher low cal vegetable bouillon
  • 3 tablespoons natural peanut butter
  • 3 cups water
  • 1 bay leaf
  • Salt and pepper

Instructions:

  1. Soak split peas overnight in water then drain.
  2. Add split peas to pot.
  3. Dice the carrot, celery, onion, and garlic.  Add to pot.
  4. Add the water, bouillon, and bay leaf.
  5. Cover and turn the crockpot on to high. Allow to cook for 6 hours or until split peas have broken down.
  6. Add salt and pepper to your preference.

Notes:

You don’t have to use a crockpot to cook this soup.  To make it without just add all ingredients to a soup pot and bring it to a boil. Cover and reduce heat to low. Stir often to prevent burning. Cook until the split peas have broken down.