You don’t have to love peas to love this slow cooker split pea soup. I know because I don’t like peas, but I do honestly enjoy this soup.
I first learned to like split pea soup when my husband bought me a pressure cooker. I made this soup for him, not intending to eat any, but it smelled so good that I gave it a try and have been eating it ever since.
I love how fast the pressure cooker is at cooking split pea soup, but the slow cooker is perfect for this soup which needs a lot of cooking. It’s one slow cooker meal that you don’t have to worry about overcooking. Leave it on low for 8 hours or more, and it will be just perfect.
This recipe is a little different than my pressure cooker version, but just as delicious. It’s a recipe that is easy to play with. You can adjust the amounts of vegetables, or try adding a little potato. You can vary the herbs and use ones you like best.
Split Pea Soup (Slow Cooker)
Ingredients
- 1 pound split peas
- 1 large yellow onion, diced
- 2-3 carrots, sliced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 pound ham, diced
- 4 cups gluten-free chicken broth
- 2 cups water
- 2 teaspoons dried parsley
- 1/2 teaspoon dried thyme
- 1 bay leaf
- salt and pepper to taste
Instructions
- Rinse and drain the peas. Add all ingredients except the salt and pepper to the slow cooker and gently stir to combine.
- Cook on low 8-9 hours or high 4 hours.
- Stir well. Remove the bay leaf and add salt and pepper to taste.
Iam a meatless fan.
Looks delicious and satisfying. I’d make this, without the meat though 🙂
This recipe sounds great! What brand of gluten free chicken broth do you use? I am newly diagnosed and still exploring products.
Hi Elizabeth. I often use Pacific brand broth.
Our family does not eat pork. Do you have any suggestions for a substitute
for the ham? This looks delicious and I love the slow cooker!
I usually use turkey ham.
i love pea soup. We make it from scratch using the same ingredients, but for some strange reason I feel like I have been glutened. Are there others that also experience the same thing?
Michele, Hope you already had found your answer, if not I’ve found chicken broth often to be the culprit. I mostly make my own chicken stock now.
Linda, this is almost the exact recipe I use. I add an extra celery stalk and one large potato and garnish each serving with a bit of shredded cheddar. However, I had never tried it in my slow cooker. That sounds great!! Did you know the split peas from the U.S. and Canada differ in their cooking times?
Not sure how the slow cooker will work with that, but I’ll try to remember to let you know.
Michelle, I too feel glutened after eating split pea soup and I do not use broth. I thought it was just me. Any idea as to why, Anybody?
Split peas are not guaranteed to be gluten free.
Nicole and Michelle,
Do you have peanut sensitivities? Peanuts like peas ar legumes. Some people can have symptoms with those. Hope this helps.
Great recipe though! My family loves it.
For Michele Reeve ……. I have a close friend whose job is to advise farmers on their bean crops and prime time for harvesting. He shared something with me that I think is super-important for us gluten free folks to know about.
He told me that most dried bean products are actually packaged at granaries, so they are being handled by equipment that is then cross-contaminating a product that is naturally gluten free. That is why we get symptoms.
I love dried beans and love, love, LOVE split-pea soup, but have seen a dramatic difference for me by avoiding them.
My friend said that if you can ask around and find someone who works in the agricultural/dry bean industry, there are places that process ONLY beans and zero grains. You might be able to get beans directly from the grower also. Make sure you either use them within a few weeks or store them in your freezer, because they get weevils hatching out in them very quickly!!
You can also do an online search for gluten free dry beans and you will find a couple of places that specialize in growing, processing and shipping gf beans to your door. They are pricey, but available.
This is almost the same recipe that I use except I use leeks instead of onions and celery. Don’t usually add car4otts so will try next time. Usually do it in my pressure cooker as I’m usually in a hurry. Lovely.
Rosemary – ooh, ooh, ooh . . . Have you given the carrots a try in your soup yet?? I’ve always made mine with carrots & think they’re totally a MUST!! I really think it just can’t be done without ’em (but that IS just my personal opinion of course) lol!!!