Split pea soup is a classic comfort food that embodies warmth, depth, and tradition. While many recipes suggest a quick 30-minute simmer, the secret to an exceptional, rich, and flavorful split pea soup is time. Slow cooking allows the flavors to meld and the soup to thicken into that perfect, velvety consistency that feels like a cozy hug in a bowl. This is why split pea soup shines as the ultimate slow-cooker dinner.
In Jewish culture, split pea soup has its own beloved history, often found on the menus of Jewish delis. These delis helped popularize hearty, stick-to-your-ribs foods that honor both simplicity and taste. The soup’s roots go back to Eastern Europe, where slow-cooked, nutrient-dense dishes were essential during cold winters. Today, the tradition lives on as split pea soup continues to be a deli favorite, loved for its depth of flavor and nostalgic appeal.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 large onions chopped fine
- 2 large carrots sliced or diced
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 2 bay leaves
- 2 cups dried split green peas picked over and rinsed
- 5 cups water or vegetable broth
- Croutons for serving
Nutritional Facts
Instructions
- In slow cooker add olive oil, onions, carrots, paprika, salt, bay leaves, split peas, and broth. Stir and set on low for 7-8 hours.
- Serve soup with crunchy croutons.
