The Smoothest Green Split Pea Soup

Green Split Pea soup

This green split pea soup is easy to make in your crock pot!

Simply add carrots, onions, and celery (known as Mirepoix) as the base, along with some ham, garlic, and Better Than Bouillon ham-base stock.

So Easy.

This soup is delicious!

Read on for the recipe... Perfect With a Slice of Bread'n'Butter

Are Split Peas Good for You?

Yes, split peas are good for you. They are a good source of protein, fiber, and vitamins.

What's the Difference Between Green Peas and Split Peas?

The main difference between green peas and split peas is that green peas are eaten whole, while split peas are only used in soups and other dishes where they are broken down.

Ingredients for Green Split Pea Soup:

How to Make Delicious, Scrape-Your-Soup-Bowl-Clean, Green Split Pea Soup!

  1. Use the freshly boiled water to rehydrate the dehydrated items above.
  2. When they are sufficiently plump, put the veggies and their water in your slow cooker/crock pot.
  3. Add the ham stock and let it cool down a bit so you don't shock your crock (pot)!
  4. Add the green split peas (check for stones, and other foreign objects first!) Stir with a wooden spoon.

*IF you need to add salt, do so, BUT be careful NOT to over-salt as the bouillon has salt in it.

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Slow-Cooked Split Pea Soup
Perfect Soup in a Bowl!

green split pea soup at the start
green split pea soup ready in slowcooker

Cook in the slow cooker/crockpot on low heat all day—and you come home to the most delicious, smooth pea soup to be savored with a slice of bread and butter!

Don't forget you can use yellow split peas too—for a change—and this recipe lends itself to lentils just as easily, though I do have a lentil soup recipe for you to try.

When this pea soup is ready, there will be NO crunch to the peas. They'll just melt in your mouth. I love making this soup—it tastes so good—and it is very easy on the pocketbook.

This will serve about 4 hungry people, or six if you're having a sandwich to go along with it.

MUST DO: Get some of your freshly sliced bread and treat yourself to some real butter. Spread generously—dip gently—chew slowly, and savor the taste and experience!

Any leftovers? Just to let you know this green split pea soup thickens overnight in the fridge. Add a little water to it if you wish to make it a little thinner in consistency.

Why Are Split Peas Called Split Peas?

green and yellow split peasUsed by Permission / Canva registered user

Split peas are so named because they are literally split in half. This variety of pea is dried and then packaged for sale.

Split peas are peeled and split in half for a few key reasons:

  • Faster cooking time - Splitting the peas exposes more surface area which allows them to cook much faster compared to whole peas. This makes them more convenient to prepare.
  • Improved texture - Splitting helps remove the tough outer skin of the pea. This leaves a tender, creamy interior with a texture better suited to soups, purees and dips.
  • Visibility - Being split in half allows you to visually inspect the peas and remove any discolored or malformed ones before cooking. This helps achieve a more uniform appearance.
  • Reduced risk of gassiness - Some argue that split peas cause less flatulence and digestive discomfort compared to unsplit varieties since the skins contain complex sugars that can cause gas.
  • Tradition - Split peas have been a food staple for centuries in many cultures. The splitting process makes them more palatable and digestible while still retaining nutrition.

Are Split Peas Always Sold as Dehydrated?

No, split peas can also be bought fresh or frozen. However, most people prefer to buy them in their dehydrated form.

What is the Difference Between a Pea and a Lentil?

The main difference between a pea and a lentil is that peas are larger than lentils. Lentils are also higher in fiber than peas.

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Susan Gast, owner of Easy Food Dehydrating plus, and

Susan Gast began Easy Food Dehydrating in December 2010.

Read Susan's story of what sparked her interest in all things related to "food dehydrating."

She is featured on the Mother Earth News blog, and on Solo Build It! (SBI!) who hosts this site. Read her first SBI! interview and her second SBI! interview.

Since 1980, Susan's involvement in publishing - in one form or another - led her to create ePubTechReviews which reviews a variety of products related to the publishing industry - if you're at all interested in AI and self-publishing. The website is also hosted by Solo Build It!

Susan also runs her namesake site on Solo Build It! that showcases the books she has written since 2012.

Do you want to send Susan a quick message? Visit her contact page here. She'd love to hear from you!