Crockpot Yellow Split Pea Soup

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Serves: 10-12
Prep Time:
Cook Time:
Cooking Method: Slow-Cooker/Crock Pot


1 lb yellow split peas rinsed
32 oz low sodium chicken broth
2 c water
2 tsp dry mustard
1-1/2 tsp salt
1/2 tsp black pepper
1/2 tsp rosemary
1/2 tsp celery seed
3 carrots peeled and diced
1 medium onion
1 stalk(s) celery diced
1/2 tsp parsley flakes
2 slices thick turkey bacon
3 clove garlic diced
1 pinch red pepper flakes
2 bay leaves
1 Tbsp butter
1 tsp olive oil

The Cook

Gia Peterkin Trower Recipe
Cooked to Perfection
dayton, NJ (pop. 24,903)
Member Since Oct 2012
Gia's notes for this recipe:
Favored over green split pea soup, this golden yellow split pea soup has a much more mellow and hearty flavor and is so easy to make. You will wake up smelling the wonderful aroma and will definitely enjoy this hearty soup.
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Wash and rinse yellow split peas. Turn your crock pot to a high setting.
In a saute pan, add a tablespoon olive oil, add the chopped turkey bacon (you can also use ham) and cook until brown. Add diced garlic and cook for a few minutes. Throw in your chopped onion and cook until tender. Remove vegetables from pan. Note: I buy the thick sliced turkey bacon from the Pennsylvania Dutch Market.
In the same pan, add a tablespoon of butter and your diced celery and carrot and cook about 5 minutes. Add 32 ounces of chicken broth and heat just to boiling.
Add the peas to the crock pot, and the hot chicken broth with the vegetables, onions and garlic. In the same pan, add 2 cups of water and heat just to boiling and add them to your crock pot also.
Add all the herbs to the crock pot (salt, pepper, dry mustard, celery seed, parsley, red pepper flakes, rosemary, bay leaves, etc). Turn the crock pot to low setting for the remainder of cooking time.
I cook overnight for about 10 hours. Check the peas for doneness. Remove about 1 cup of peas from the pot and put in food processor to make a paste. Add the paste to your pot and stir. The soup will thicken when cool.
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