Best 20 Slow Cooker Pea Soup Recipes

SLOW-COOKER SPLIT PEA SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

SLOW COOKER SPLIT PEA AND HAM SOUP

Steps:

• Layer ingredients in slow cooker in the order listed.
• Pour in water. Do not stir!
• Cover and cook on low 8 to 10 hours or until peas are very soft and ham falls off bone.
• Remove bones and bay leaf.
• Serve!

SLOW-COOKER SPLIT PEA SOUP

Steps:

• Mix all ingredients except ham in 4- to 5-quart slow cooker. Add ham.
• Cover and cook on Low heat setting 8 to 10 hours or until peas are tender.
• Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham into soup. Stir well before serving.

SLOW-COOKER HAM AND BLACK-EYED PEA SOUP

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In 12-inch skillet, heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add garlic and thyme; cook and stir 1 minute. Transfer to slow cooker.
• Add broth, black-eyed peas and ham hock to slow cooker.
• Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone.
• Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir.
• Skim off any excess fat from top of soup. Add parsley, and serve.

SLOW COOKER SPLIT PEA SAUSAGE SOUP

Steps:

• In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.
• Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.

VEGETARIAN SLOW COOKER SPLIT PEA SOUP

Steps:

• Layer ingredients in order listed above. Do not stir
• Cover and cook until peas are soft High: 4-5 hours or Low: 8-10 hours
• Remove bay leaf and garlic (if it has held together) before serving.

SLOW-COOKER PEA SOUP

Steps:

• In a 5-qt. slow cooker, layer the first 9 ingredients in order listed (do not stir). Cover and cook on high for 4-5 hours or until vegetables are tender. Stir in milk. Discard bay leaves before serving.

SLOW-COOKER YELLOW SPLIT PEA SOUP WITH CANADIAN BACON

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients.
• Cover and cook on low heat setting 8 to 10 hours or until peas and vegetables are tender.
• Place 2 cups of the soup in blender or food processor. Cover and blend on medium speed until smooth; pour into bowl. Repeat with 2 more cups soup. Stir all blended soup into soup in slow cooker.

SLOW-COOKER SPLIT PEA SOUP

Steps:

• Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker. Add the split peas, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine. Add the turkey leg and 7 cups water. Cover and cook on low until the split peas and meat are tender, 6 to 8 hours.
• Discard the herb bundle. Discard the skin and bones from the turkey leg and shred the meat. Vigorously stir the soup to break up the peas and make the soup smoother. Thin with water, if desired. Stir in the chopped parsley and about three-quarters of the turkey meat; season with salt and pepper.
• Ladle the soup into bowls. Thin the yogurt with a little water, then spoon onto the soup. Top with the thawed peas and the remaining turkey. Serve with bread, if desired.

GOLDEN YELLOW SPLIT PEA SOUP (CROCKPOT / SLOW COOKER)

Steps:

• Combine everything in a crockpot and cook on low for approximately 6-8 hours.
• Enjoy!

HEALTHY SLOW-COOKER SPLIT PEA SOUP

Steps:

• Mix all ingredients except ham in 4- to 5-quart slow cooker. Add ham.
• Cover and cook on low heat setting 8 to 10 hours or until peas are tender.
• Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham into soup. Stir well before serving.

SLOW COOKER SPLIT PEA SOUP WITH CHORIZO

Steps:

• Combine all ingredients in a slow cooker. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours. Remove bay leaves and season with salt and black pepper before serving.

SLOW COOKER BLACK-EYED PEA AND SAUSAGE SOUP

Steps:

• Pour 10 cups water into a 5-quart slow cooker crock; add sausage, carrot, celery, onion, chicken bouillon, bay leaves, garlic powder, and oregano.
• Pour black-eyed peas into a saucepan; add enough water to cover by a few inches. Bring water to a boil, remove saucepan from heat, drain the peas, and add them to the slow cooker.
• Cook on Low for 8 hours. Remove and discard bay leaves before serving.

SLOW COOKER BLACK-EYED PEA AND CABBAGE SOUP

Steps:

• 1. Prep all ingredients. Carve as much meat as you can off the hambone, then cube the meat. Then, starting with the hambone, put all ingredients into Crock Pot except the cabbage. Pour the broth over last. This soup has a lot of volume starting out, but it will cook down considerably. Note: If you can't get fresh black eye peas, you may use a pound of dried black-eyed peas. To substitute dried black-eyed peas, rinse the peas the night before, sorting out any dirt or stones. Put into a pot, cover with water, and boil for ten minutes. Remove from heat and allow to soak overnight. When ready to prepare, rinse the peas before adding them to the Crock Pot. Canned black-eyed peas are NOT recommended, as they grow pasty and mushy and ruin the texture of the soup.
• 2. Add chopped cabbage to the top of the mixture.
• 3. Cook on high for 6 hours.
• 4. Give the soup a stir to make sure the cabbage is cooking down about 3 hours into the cooking process.
• 5. Remove ham bone and bay leaves from Crock Pot. Scrape off meat and marrow and stir both into the soup. Discard hambone. Add salt, pepper and a few dashes of Louisiana Hot Sauce to taste.
• 6. We pair this with my grandmother's recipe for Southern cornbread with stone-ground cornmeal. Forget about crackers -- just crumble some cornbread into your soup to soak up the good juice for a meal that'll make a great start to your New Year!
• 7. This is great the next day, too. Peas soften still more overnight. Note: If you don't have a leftover hambone from your holiday ham, one alternative is to get a hambone from Honeybaked Ham, if one is in your area. I've found their 'soup starter' bones have enough ham left both for this soup and for an additional meal! Honeybaked sells their hambones dirt cheap after Christmas and Easter, so it's a great time to stock up, too. *I'm not employed by Honeybaked and I have no stake in the company -- it's just the cheapest and easiest way I've found to get a hambone without having to buy a whole ham to get it.

THAI TWIST SLOW COOKER VEGETARIAN SPLIT PEA SOUP

Steps:

• Add the items to your slow cooker and stir.
• In the small cooker it only took 4 hours on high, which could easily be stretched out to 8 hours on low. Keep an eye on the water content -- it may need more water or broth added depending on your cooker.

FINNISH PEA SOUP IN A SLOW COOKER

Steps:

• Place peas in a large pot and cover with water. Let soak, 8 hours to overnight.
• Place pot with peas and soaking water on high heat and bring to a boil. Cook for about 5 minutes, and remove any foam that forms. Drain and set peas aside.
• Fry pork in a skillet over medium heat until slightly pink in the center, about 5 minutes.
• Meanwhile, combine 6 cups water and chicken bouillon cube in a pot. Bring water to a boil to dissolve the bouillon cube.
• Add peas, cooked pork, onion, celery, carrot, garlic, smoked salt, parsley, thyme, black pepper, marjoram, and bay leaf to a slow cooker. Pour bouillon in last.
• Cook on Low for 7 hours, then on High for 2 hours more. Serve with mustard alongside.

SLOW COOKER SPLIT-PEA SOUP

Steps:

• Combine peas, ham bone or hocks, carrot, onion, potato, sausage, celery, water, salt (if using)and pepper in a slow cooker. Cover and cook on Low 8 to 10 hours.
• Remove ham bone; cut meat off bones, dice meat, and discard bones.Return meat to soup.
• Taste and add salt, if needed. Serve soup hot.

SLOW COOKER SPLIT PEA SOUP WITH CARROTS AND HAM HOCKS

Steps:

• In a 5-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-6 hours or until peas are tender. Skim fat; discard bay leaf. , Set ham hocks aside until cool enough to handle. Remove meat from bones; discard bones and cut ham into small pieces. Return meat to slow cooker; heat through.

BEAN & PEA SLOW COOKER SOUP

Steps:

• 1. In a large crock pot, add all of the ingredients that you like EXCEPT sausage, canned green beans and green peas. If using frozen green beans & peas then add with the other beans and peas.
• 2. Add the beer, ham bone (if using) or ham seasoning, and crumbled bacon.
• 3. Cook on low for about 8 hours. *(If using canned green beans and peas add those in the last hour.)
• 4. In the meantime, if you're adding the sausage, cut it into 1/4" circles and pan fry them, stirring often, until they start to brown. Drain on paper towels.
• 5. About 1 hour before serving add the sausage, stir well and heat through. Taste for seasoning and adjust as needed.
• 6. Garnish soup with thinly sliced green onion tops and serve with hot buttered corn bread. Enjoy! FREEZES WELL! To Pressure Can: Put hot soup into sterilized jars up to 1/2 inch from top. Seal and tighten band just until you have resistance - DO NOT over-tighten bands. Pressure cook according to the following directions: Dial Gauge Canner - Process at 11 pounds pressure - Pints 60 minutes and Quarts 75 minutes. Over 2000 ft above sea level times may differ. Weighted Gauge Canner - Process at 10 pounds pressure - Pints 60 minutes and Quarts 75 minutes. Over 1000 ft above sea level times may differ. FOOD MUST BE COOKED BEFORE PROCESSING IN PRESSURE CANNER. DO NOT USE THE WATER BATH METHOD ~ I don't want anyone to get sick! *Note: cooked seafood can also be added but the processing time must be increased to 100 minutes for pints and quarts.
• 7. *TIPS: To prepare the night before serving, fry off the bacon and sausage, drain and set aside. Pour bacon grease into a container and refrigerate. Leave the crockpot in the OFF position and dump all the ingredients into the crock pot EXCEPT for the bacon grease and meats, cover and let sit overnight. In the morning add the bacon grease & crumbled bacon (if desired), ham bone and ham, stir and set the unit on low for 8 hours. Before serving add the cooked sausage and heat through. *COOKS NOTES: PLEASE READ - My recipe takes it to the extreme and most crock pots will not hold all of these beans/peas. Use the ones you like or will fit in your crock pot. Corn & tomatoes, in my opinion, really make a difference but can be left out if you don't like them. The 1 Cup of beer can be omitted - it will only alter the taste slightly but the beer does make a difference. This is not a low sodium recipe but it doesn't have an excessive amount of sodium/per serving. The portion you eat will be no saltier or have more sodium than the same size portion of one of the canned peas/beans. There is no salt added to the ingredient list - add it if you need to. The fresh vegetables don't have sodium nor do the dried herbs so that cuts down on the total sodium. If sodium is a problem get as many low-sodium canned items possible. If you must rinse off the creamy liquid from the peas & beans you will lose some of the flavor but it's still good, and if you use sausage, fry it off or boil it first to render the grease out. Make this your own! Drain the veggies that have a thin liquid like corn, green beans, green peas if desired. I prefer the frozen peas because they hold up better in the recipe, but canned is fine. If you want to leave the bouillon out, do it!
• 8. I usually add what I have on hand and sometimes I add lima or butter beans, Rotel tomatoes, a can of V-8 or tomato soup depending on if I want it to have more tomato flavor. This will fill a large crock pot to the very top. Either cut back on some of the ingredients to accommodate your slow cooker or divide it between two crock pots. Share this with family and friends or freeze/pressure can leftovers for later.

SLOW COOKER SPLIT PEA SOUP WITH BACON AND HASH BROWNS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, about 5 minutes. Drain on paper towels.
• Place bacon, split peas, hash brown potatoes, onion, carrots, celery, garlic, black pepper, red pepper flakes, and chicken broth in a slow cooker; stir to combine.
• Cook on Low for 8 hours (or High for 6 hours).