Crock Pot Split Pea Soup

Why Use a Crock Pot (slow cooker)

To start with, foods cooked this way have more flavor due to the longer cooking time and allows for better distribution of flavors in many dishes. Because the food is cooked at a fairly low heat for longer periods it generally yields higher nutrient content verses boiling or frying.

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It’s rare to burn or scorch foods in a slow cooker and it saves on a lot of dishwashing several pots and pans to create a meal. A crock pot uses a lot less energy that the stove top or oven and they do not put out the heat you get from a stove top or oven either.

Another advantage is that the slow cooker travels well. From potlucks to parties, easily get your slow cooker meals from here to there. There are insulated bags we can purchase that keeps our food warm, so we can transport our slow cooker. Many fit different size slow cookers, from 4 to 8 quart.

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Slow cookers are convenient for busy people. Fill it up in the morning and come home to a hot, ready, delicious meal.

Another PLUS in my book is reducing our consumption of processed, packaged foods that are void of nutrition and full of chemicals. It’s always a benefit to reduce our intake of sodium, fat and calories. Not to mention a big $$$$ saver.

There are so many recipes for the crockpot. From soups and stews to casseroles and baked desserts. I have even made bread pudding in my crockpot.


When buying a crock pot there are a few things to consider. The first is size. How big is your family? Generally speaking they run from a small 1 quart up to a big 8 quart. We use a 5 quart and with just the two of us that will make 3 meals from stews and soups. We often make a freezer meal out of left overs for another day.

What Features do you want? They range from the simple plug in and select high, low or warming to programmable features like delayed start, temp variations and more.

There are a number of Crock Pot recipes in the FREE library. They are pdf form so you can print them right out or save. If your a subscriber to “Only Today” you have your password to the library. If not, what are you waiting for? Scroll to the bottom of this post and sign up.

Crock Pot Split Pea Soup Recipe

What you need
2 Cups dried green split peas, rinsed (They will cook better if soaked overnight first)
1 cup diced onion
1 cup chopped carrots or potatoes or 1/2 C each
3 garlic cloves, minced
1/2 teaspoon dried thyme
1 teaspoon dried sage
Salt and Pepper to taste
1 teaspoon liquid amino acids (soy sauce replacement)
4 cups low sodium vegetable or chicken broth + 2 cups water.
OR: 6 cups of water.
Ham (optional)

Put 4 cups of water (or broth), plus, dried peas, carrots and onions. Cook on high for 2 hours.
NOTE: if your using only water for your broth, add a tablespoon of Apple Cider Vinegar at this point. (no it won’t taste like vinegar but it will bring out the flavors… Just try it )
Then: Add everything else except the amino acids. Cook on high for another hour or two.
Turn on low and cook for another two hours or as needed for soft peas.
Add the amino acids about 30 minutes before serving (stir well)
Tip: Left overs freeze well. I generally make a big pot and freeze left overs for future meals.

If you like the above recipe.. go to the Library and print it out.. Enjoy


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