Sunday, November 23, 2014

Slow Cooker Split Pea Soup

One of my favorite things to do on a chilly fall Sunday is to throw a bunch of soup ingredients into the slow cooker in the morning and let it simmer all day. Not only does it make the house smell delicious, but using the slow cooker is an easy 'prep it and forget it' way to make a BIG batch of soup. I like having leftovers to eat during the week... all you have to do is re-heat!


This Slow Cooker Split Pea Soup is a flavorful, comforting, healthy one-dish meal that will fill you up and leave you feeling warm and satisfied.

Instead of making my Slow Cooker Split Pea Soup with cooked ham, I used a low-fat smoked turkey sausage. This recipe is a good base soup to use whatever meat you have on-hand or leftover (think about those Christmas ham leftovers)! You could use turkey sausage, cooked ham, bacon, or even make the soup with no meat at all.

I just love a hearty, thick, flavorful soup... it's a meal all on it's own! And since this soup is low-fat, low-calorie and packed with lentils and veggies, it's a healthy dinner option. 

Slow Cooker Split Pea Soup
recipe from
makes about 8 servings

1 package (16 oz.) dried green split peas, rinsed
15 oz. smoked turkey sausage, chopped (or cooked ham)
1 onion, chopped
1 cup potato, chopped
1 cup carrots, chopped
3 garlic cloves, minced
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1 carton (32 oz.) reduced-sodium chicken broth
2 cups water
salt and pepper to taste

In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until peas are tender.

Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally (add water to thin out soup, if needed).

Yum! I will be enjoying a big, warm bowl of this Slow Cooker Split Pea Soup tonight...


- Janel

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