Best Slow Cooker Split Pea Soup Recipe - The Magical Slow Cooker (2024)

FAQs

Why are my split peas not getting soft in slow cooker? ›

If your split peas are hard after this length of cooking time, there is something wrong with the peas or with your water. If the peas are very old and dried out, they won't soften. And if the water you use for making the soup is hard with lots of dissolved minerals that can stop the peas from softening.

You could use whole peas instead of split peas. But even then there will be some thickening. You could (evidently) make a thinner soup on day 1, so that on the days after, the soup would be of a normal consistency. You could do this by just adding more water and leaving the potatoes out, if you use them.

Old peas take much longer to cook. In fact, if your split peas remain hard even after a long cooking time, the likely cause is that your peas were old. Even if you recently bought them, it's hard to know how long they were sitting on the shelf at the store.

It is just that peas are dirty...if they were checked there isn't a problem, but you may be adding some dirt with the peas that is all. It isn't really even all that unhealthy.

It's true, soaking peas overnight in water shortens their cooking time. But soaking isn't entirely necessary. Split peas cook relatively quickly. Unsoaked peas take from 1 to 2 hours of simmering; soaked peas take about 40 minutes.

Pea Variety: The main difference lies in the type of peas used. Split pea soup is typically made from dried split peas, while green pea soup is made from fresh or frozen green peas. Texture: Split pea soup has a thicker and heartier texture compared to green pea soup.

Either your peas are old enough that they are so dried out that they won't soften, or the water you are using to make your soup is hard, containing lots of dissolved minerals that prevent the peas from softening. If this happens to you, you may end up having a pot of crunchy soup.

The difference between yellow and green split peas

They are both very similar, carrying mostly the same nutritional value and with similar cook times. The main difference is in flavour, as yellow peas have a mild earthy flavour, whilst green peas taste a bit stronger and sweeter.

Bring about 1.5 cups of water or broth to a boil for every cup of lentils or split peas. Add the lentils, allow water to return to boiling, reduce heat, partially cover pan, and simmer for 30 to 45 minutes, depending on the variety.

A lot of types of bacteria (and sometimes other microbes) produce waste products that can taste "sour." And soup/stock is a good growth medium for microbes, which is why most food safety organizations recommend only keeping soup for 3-4 days in the fridge.

Why did my split pea soup turn brown? ›

If you add to many peas its not a problem because you can add more water to thin it out a little. On the other hand if you don't put in enough and have to add more it will overcook the peas you put in first. If you cook peas for too long the soup turns a brown color more than a green color.

Using a Ham Bone:

Using a meaty, uncleaned ham bone is what gives this soup it's amazingly rich and savory flavor. If your ham bone is small, or you are using a ham bone substitute: Be prepared to add up to 4 chicken bouillon cubes to the broth to add more flavor if needed.

While green peas do not cause many problems, dried peas which are split peas, have these side effects. Too many split peas can cause gas buildup in the stomach and cause discomfort. However, taking split peas in regulated quantities can help avoid gastric problems.

Using onions, garlic, and fresh spices like thyme will add flavor to the soup. The real trick to making a bland pea soup extra tasty is using a bone or ham hock in the soup during the cooking process. Chicken broth will also add flavor to the soup.

The reason why legumes often stay hard is because cooks often add salt and acid in the beginning of the cook. You must only add salt and acid and all spices at the very end.

Add the split peas to a pot with your preferred cooking liquid—water, vegetable broth, and bone broth are all good options. Bring to a boil over high heat, stir, then reduce heat, cover, and simmer until the split peas are tender but not mushy and most of the liquid is absorbed. It should take about 20 minutes.

Overcooking them. One of the major mistakes everyone seems to make with peas is that they often get overcooked. This is what turns them from vibrant deep green to that putrid yellowy green. In addition, overcooked peas, depending on the cooking method, can be extremely dry, tough, and starchy, or mushy and soupy.