Split pea soup is derived from Scottish and English homes during the Middle Ages. A large kettle of what was known as pease porridge was typically hung on the hearth, cooking all day to be served with salted bacon or ham. Since few people could afford meat at this time, the pease porridge needed to be thick and satisfying, while using whatever vegetables and dried meats were on hand.
Using a slow cooker is great way of preparing home cooked meals without needing to spend hours in the kitchen. This easy recipe for split pea soup contains sweet potatoes to help make it extra thick with a unique taste and texture. Prepare it on a cold or rainy morning, and let it simmer all day for a hearty, satisfying dinner.
If so desired, it is possible to use left over ham or a ham bone for this dish. Alternatively, pre-cooked, cubed ham can be purchased at most grocery stores, or a small ham can be baked and cubed ahead of time. If taking this option, the ham should be fully cooked, but not well done. If baking a ham ahead of time, cover it and place it in the fridge for at least 24 hours, to help condense the moisture before adding to the slow cooker.
Dry split peas are available in both green and yellow varieties. Each has a unique flavor, as well as different nutrients. Green peas contain calcium and iron, while yellow peas contain a great deal of Vitamin A. Both are cooked the same, so try experimenting to find which flavor the family likes best. There is no need to pre-soak the peas; simply add them to the slow cooker with the other ingredients when desired.
Split Pea Soup Recipe
Serves 6
Ingredients
- One 12 oz package of dried split peas, yellow or green
- 2 Medium sweet potatoes, peeled and cubed
- 1 Large yellow onion, diced
- 1 Ham bone, or alternatively, 1 16 oz package of cubed, cooked ham, or approximately 16 oz of pre-cooked, cubed ham
- 2 Bay Leaves
- 1 Tablespoon Celery Salt
- 3 Cloves of Garlic
- 1 Tablespoon White Pepper
- 6 Cups of Water
Directions
- Combine all ingredients in a slow cooker in the order listed above. Cook on low for 8 – 10 hours, stirring occasionally to ensure even heat distribution. The soup will become slightly foamy, as well as much thicker as it cooks.
- Using a hand masher or immersion blender, mash or blend the peas and potatoes together, until a thick porridge is formed. Remove the bay leaves before serving.
Serve with water crackers and butter on the side if desired.
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