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Slow Cooker Recipes

Creamy Split Pea Soup

This is a creamy green soup recipe which is an ideal winter meal, and is best enjoyed with bite-sized croutons or baked corn bread. You may leave your soup grainy if you like the peas as you eat, or cook for longer for a smooth creamy texture. A dollop of fresh cream on top might add to your calorie count but makes the soup simply irresistible. A hot bowl of soup in cold nights is like a blessing and this green soup does not only looks yummy but tastes equally good.


Cooking time: 8-10 hours on low


  • 3 cup dried green split peas, rinsed
  • 1 medium carrot, diced
  • 2 medium celery stalks, diced
  • 1/2 medium onion, diced
  • 2 garlic cloves, minced
  • 2 fresh parsley sprigs
  • 1 bay leaf
  • 250 grams beef
  • 4 cups low-sodium chicken broth (1 quart)
  • 2 cups water
  • Kosher salt
  • Freshly ground black pepper


  1. Prepare and cut the vegetables as per requirement
  2. Place ingredients in slow cooker and pour in water and broth.
  3. Do not stir.
  4. Cover and cook on low heat for 8 to 10 hours until peas almost dissolve and beef is very tender.
  5. Debone the beef and discard the bay leaf.
  6. Now mash the  peas to thicken to get a smooth texture.
  7. Serve with croutons or baked cornbread.

Categories: Bay leaf, Beef, Black Pepper, Carrot, Celery, Garlic, Hot, Onion, Parsley, Peas, Salt, Soup & Stew, Vegetables, water

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