Split Pea Soup, a slow cooker recipe

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

The summer season has officially ended here in Vancouver, not only has school started, but we are having our first rain shower. Not a drizzle, or a mist, rain, real rain. Now don't laugh, it is nice, and I rather like rain, from time to time.  To this end, I am making Split Pea Soup. It just seemed like the right kind of thing to make for the new season.

I don't know about you, but many of the soups I make are more of a process than a hard and fast recipe. They are based upon what might or might not be available. This soup tonight is no exception. We were out of celery, so none was added. If I have celery I do add a couple of ribs, diced small, along with the carrots. But this is important, use bone broth instead of just plain water.

Split Pea Soup, more a process than a recipe.
Split Pea Soup, more a process than a recipe.
Split Pea Soup, a simple process
by the seat of my pants!

1 tray of smoked hocks or similar type of smoked pork meat
1 pound of split peas
1 large onion, diced
1 pint home-canned tomatoes or 16 oz canned organic diced tomatoes
2 ribs celery diced small
2 large carrots, peeled and diced small
1 or 2 cloves garlic minced
2 bay leaves
1 t salt
2 qt bone-based broth, I am using chicken which is delicious with the hocks or water

Place hocks and split peas in the bottom of a large slow cooker. Add diced vegetables and spices.

Split Pea Soup, more a process than a recipe.

I like to dice my vegetable small for a soup like this. With this method, a spoon full of soup will not be a large slice of carrot and not much else!

Add the bone broth or water, to cover. When using bone stock, if a bit short top off with water.

Split Pea Soup, more a process than a recipe.

Cook overnight on low. The next morning, remove hocks, let cool, remove and dice meat, return to soup.

Taste and adjust seasoning if desired.

That is it, refrigerate until serving time. Or freeze for future meals.

Serve with a small scoop of brown rice in the bottom of each bowl or with some delicious cornbread.


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  1. Now I know what's for supper! Split Pea Soup--Mmmm, that sounds so good. Thanks for the great idea and also thank you for the mention here.

  2. Sounds like a great recipe, I haven't had split pea soup in years but it will definitely be on the menu as soon as it cools down here (Phoenix, AZ). Thanks for stopping by today, I really enjoy your blog and look forward to coming back often. :)

  3. Just my kind of thing. Old fashioned, stick to your ribs, comfort food. My mother used to do something similar. Husband has some unfortunate split pea trauma from childhood, which I can't quite seem to get him over.

  4. Your spilt pea soup looks really yummy and flavourful! Yes, I can see how great this would be great on rainy nights! Thanks for dropping by. I'm your new follower! Have a lovely day.

  5. I like the rain around here too. It's refreshing and, after a dreary summer, I'm glad the sky decided to let loose. I also adore soups and find them so forgiving. A process, indeed. Thanks, Melynda!

  6. Yum, and I love that you used the crockpot!
    Thanks for contributing to Simple Lives Thursday!

  7. Radish Truffle Butter sounds interesting! Thank you for sharing. ~Alison


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