Old-Fashioned Split Pea Soup

  • Makes6 servings
Old-Fashioned Split Pea Soup

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Let this delicious split pea soup cook all day and it will be waiting for you when you walk in the door, tired and cranky.


  • 500 g green or yellow split peas

  • 7 cups water

  • 3 medium carrots, chopped

  • 2 stalks celery, chopped

  • 1 large onion, chopped

  • 1 tsp salt

  • 1/2 tsp crumbled dried oregano

  • 1/4 tsp black pepper


  • Place all the ingredients in the slow cooker and cook on low setting for 10 to 12 hours, or on high setting for about 6 hours. The peas should disintegrate completely and the meat should be falling apart.

  • Let cool slightly, then remove ham or turkey from the soup and cut the meat up into small pieces (discard all the weird bits – you know what I’m talking about). Return the meat to the soup. Serve with a few croutons sprinkled on top. The soup will practically solidify when it cools, so you may want to add a bit more water when reheating.

  • Vegetarians can have some too: Just leave out the smoked ham hocks or turkey leg. The soup will still be good and hearty.

This article was originally published on Oct 01, 2005