One can look at it two ways: I either have a shortage of storage space or, I reluctantly admit, I have too much stuff. Well, I have a partner-in-crime but my husband will never admit it. We’ve been quite the enthusiastic consumers lately and I’m beginning to feel like if I’m not careful, my home may start to look like one of those on that hoarder show.
Perhaps I exaggerate but the overflow books scattered throughout the house and the blog props no longer fitting in their designated closet might be a hint that the problem may not be the lack of space. My parents use a phrase when referring to clutter and disarray: They say their eyes itch. Well, my eyes are itching at the sight of certain spots in my home that need some attention. Friends and family who visit may not see what I see but I know we can make much better use of the space we have. From the linen closet to the kitchen pantry, I need to do some reorganizing. Everything will be classified “stay” or “go” and one key criteria will be the amount of use a particular item gets in the kitchen.
Enter my slow cooker. Admittedly, I don’t use it as much as I should–maybe a few times a year?–but when I do, I’m always so happy that I have it. Maybe if I had a bigger family I would find more need for it but I don’t cook large-batch dishes often enough. But soups are another story. Those recipes that require a long simmer time are ideal candidates for countertop cooking.
This split pea soup had its start on the stove but I let my slow cooker do all the work while I busied myself with errands and chores last weekend. In just two hours I had a hearty, tasty soup that ended up lasting us a few days, only getting better each time I reheated it. This soup is completely meat free but feel free to use a meat stock and/or a ham bone but I promise you that you won’t need either.
My husband announced a day or two ago that he has cleared a cabinet in the kitchen of long-unused items and offered the space for the small items without a home. Instead of jumping at the chance to fill it with random items, I committed to re-arranging all the other drawers and cabinets to see how we can optimize our space. I’m already sure of one thing: some things will have to go but my slow cooker will always have a place with me.
Slow Cooker Split Pea Soup
Prepping this soup on the stove shortens its time in the slow cooker but rewards with slow-cooked heartiness.
CourseSoup
CuisineAmerican
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 -6
Author Lemons & Anchovies
Ingredients
- 3shallotschopped
- 3-4stalks celerychopped
- 2small carrotschopped
- 2 1/2cupsyellow split peas
- 6cupsstockgive or take one cup depending how thick or thin you like your soup
- 2-3heaping teaspoons no-salt seasoning (mine has a mixture of dried herbsonion, garlic and pepper.
- 1teaspooncurry powder
- 2sprigs fresh thymeleaves separated from the stems
- 2-3tablespoonsolive oil
- salt and pepperto taste
Instructions
In large pot, heat the olive oil over medium-high heat then add the shallots, celery, carrots and thyme. Sauté for 3-4 minutes or until the shallots start to caramelize. Add the no-salt seasoning, curry powder and split peas and cook for another minute or two. If you like, you can add a couple of pinches of salt at this point, too.
Add the stock and bring to a boil.
Once the stock boils transfer the entire contents of the pot to the slow cooker and cook on high for about two hours (or low for 3-4 hours). Check the soup once or twice to make sure that enough liquid covers the beans. Don't be tempted to add too much stock at once because the slow cooker will create moisture, too. I added 4 cups initially and later added the last two cups. Also taste for seasoning. I added a bit more salt and seasoning during the cooking time. This will create a medium-thick soup and tastes even better the next day.
Recipe Notes
If you decide to cook the recipe completely in the slow cooker, this should work, too. Just combine all the ingredients in the slow cooker. Bear in mind that the cold stock will double the cook time.
FAQs
If your split peas are hard after this length of cooking time, there is something wrong with the peas or with your water. If the peas are very old and dried out, they won't soften. And if the water you use for making the soup is hard with lots of dissolved minerals that can stop the peas from softening.
Why does split pea soup make me gassy? ›
Is split pea soup hard to digest? Legumes and lentils are astringent and bitter, making them more cleansing in nature. As they move through the digestive tract, their “cleansing” action pulls gas out of the colon, causing flatulence.
Does split peas raise blood sugar? ›
The carbohydrates in high-fiber foods like split peas have a low glycemic index, so they don't spike your blood sugar. They also take much longer to be digested and absorbed by your body, so they provide a great source of long-lasting slow carb fuel.
What happens if you don't soak split peas? ›
Peas cook faster than beans, and - like beans - they don't have to be soaked at all, but not soaking affects the cooking time. An hour or two of soaking is plenty for whole green or yellow peas…they don't need to go overnight like beans typically do.
Can you overcook split peas? ›
Some might also cook them on high heat, which can cause them to become overly mushy or burn. It's best to simmer them on a gentle heat. Overcooking also ruins the texture and can lead to a mushy outcome.
Is split pea soup a laxative? ›
Yes, Pea is good for constipation. Pea is a rich source of fiber that might improve the bowel movement and relieve constipation. Pea also helps in the growth of intestinal bacteria. This helps to improve intestinal health[9].
What happens if you eat too much split pea soup? ›
While green peas do not cause many problems, dried peas which are split peas, have these side effects. Too many split peas can cause gas buildup in the stomach and cause discomfort. However, taking split peas in regulated quantities can help avoid gastric problems.
Does split pea soup raise blood pressure? ›
Improves Heart Health:
Split peas also contain potassium which helps lower the blood pressure.
What is the difference between split pea soup and pea soup? ›
Pea Variety: The main difference lies in the type of peas used. Split pea soup is typically made from dried split peas, while green pea soup is made from fresh or frozen green peas. Texture: Split pea soup has a thicker and heartier texture compared to green pea soup.
What can you use to thicken split pea soup? ›
How to Thicken Split Pea Soup. The potato should make your split pea soup perfectly thick and creamy. However, if the soup is still too thin for your liking, you can thicken it up with full-fat cream (though it may alter the flavor a bit) or a cornstarch slurry.
The three P's of diabetes are polydipsia, polyuria, and polyphagia. These terms correspond to increases in thirst, urination, and appetite, respectively. The three P's often — but not always — occur together.
Can a diabetic have split pea soup? ›
Split pea soup is a classic comfort food with tasty, diabetic-friendly benefits. This heart-warming soup is rich in fiber and potassium with a thick and creamy texture sure to please. Leave out the potatoes and add plenty of chopped fresh celery, carrots, and onions for a belly-satisfying meal.
Are split peas a carb or protein? ›
Foods rich in complex carbohydrates like split peas provide the body with sustained energy levels. Peas, lentils, and other legumes are all examples of complex carbohydrates, which tend to be rich sources of energy-boosting starch. Split peas are considered a low-glycemic food with a glycemic load of about 10.
Why do split peas stay hard after cooking? ›
If your split peas don't get soft, it's more likely they are old or were stored in a container that wasn't airtight. Even though they keep for quite a while, dried beans don't keep forever.
Why are my fresh peas still hard after cooking? ›
The reason why legumes often stay hard is because cooks often add salt and acid in the beginning of the cook. You must only add salt and acid and all spices at the very end.
How do you cook split peas so they are soft? ›
Instructions
- Rinse the split peas in a colander under cold water.
- Transfer the peas to a medium-size pot along with water, or stock, and salt.
- Bring the peas to a boil over high heat.
- Add on a lid and simmer over low heat for 25 minutes or just until tender.
Split peas cook relatively quickly. Unsoaked peas take from 1 to 2 hours of simmering; soaked peas take about 40 minutes. Also, the only difference between yellow and green split peas is color. Split peas absorb lots of water as they cook, so check the soup often and add liquid as needed.
