I have always been a big fan of a good split pea soup. I had a bowl not too long ago and thought to myself “wow I bet I could make this”. Growing up my mother would always make pea soup after Easter or anytime we had a ham bone left over. Her recipe, however, called for the soup to be boiled all day. I searched the Internet looking for a recipe I could use with the crockpot. I found several and came up with is hybrid of them all.
Detailed Instructions and Photos
It really doesn’t get any easier than this recipe. All you have to do is take the ingredients, put them in a crockpot, and turn it on. I used a hand held grater to finely chop all the vegetables. My thinking behind this was that I didn’t want to have to blend the soup when it was done like most recipes call for. You can notice the carrot and onions in the picture below being more of a puree instead of slices.
An hour before it is done, stir the soup well. Then let it continue to cook. Serve hot with your favorite bread for dipping!