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