Best Split Pea Soup Crock Pot Dairy Free Recipes

SPLIT PEA SOUP (CROCK POT) - DAIRY FREE

Split Pea Soup (Crock Pot) - Dairy Free image

Very little prep, just layer in crock pot/slow cooker, leave it for the day and a filling, delicious soup will be ready for dinner. This recipe is a very versatile base split pea soup. For a Vegan option, omit the meat. I have made this recipe using ham, ham hock, and bacon. I have used veggie broth, chicken broth and water... each tasting different but yummy! I have reduced the salt but have not adjusted the recipe as written. This soup is even better the next day, it freezes well. This tends to be a thicker soup (especially once it has cooled) so adjust liquid after cooking to desired thickness.

Provided by Chelle_N

Categories Dairy Free Foods

Time 6h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 (16 ounce) package dried split peas, rinsed
2 cups diced ham
3 carrots, peeled and sliced
1 medium onion, chopped
2 stalks celery, plus leaves, chopped
2 garlic cloves, minced
1 bay leaf
1/2 teaspoon seasoning salt
1/2 teaspoon fresh pepper
1 1/2 quarts hot water or 1 1/2 quarts broth

Steps:

Layer ingredients in crockpot.
Pour in water, so don't stir.
Cover and cook on high 4-5 hours or on low for 8-10 hours.
Remove Bay leaf.
Serve with some nice crusty bread or buns.

Nutrition Facts : Calories 525.6, Fat 5.5, SaturatedFat 1.6, Cholesterol 36.4, Sodium 1137.9, Carbohydrate 76.7, Fiber 31.1, Sugar 12.8, Protein 44.5

SLOW-COOKER SPLIT PEA SOUP

Slow-Cooker Split Pea Soup image

When I have leftover ham in the fridge, I always like to make this split pea soup. Just throw the ingredients in the slow cooker, turn it on, and dinner is done. -Pamela Chambers, West Columbia, South Carolina

Provided by Taste of Home

Categories Dinner Lunch

Time 8h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 9

Ingredients

1 package (16 ounces) dried green split peas, rinsed
2 cups cubed fully cooked ham
1 large onion, chopped
1 cup julienned or chopped carrots
3 garlic cloves, minced
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1 carton (32 ounces) reduced-sodium chicken broth
2 cups water

Steps:

In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 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.

Nutrition Facts : Calories 260 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 728mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 15g fiber), Protein 23g protein. Diabetic Exchanges

SLOW-COOKER SPLIT PEA SOUP

Slow-Cooker Split Pea Soup image

The classic pairing of mild split peas and rich ham come together in a delicious slow-cooker version.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 10h15m

Yield 8

Number Of Ingredients 8

Ingredients

7 cups water
1 package (16 ounces) dried split peas (2 1/4 cups), sorted and rinsed
1 teaspoon salt
1/4 teaspoon pepper
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)
2 medium stalks celery, finely chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 ham bone, 2 pounds ham shanks or 2 pounds smoked pork hocks

Steps:

Mix all ingredients except ham in 4- to 5-quart slow cooker. Add ham.
Cover and cook on Low heat setting 8 to 10 hours or until peas are tender.
Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham into soup. Stir well before serving.

Nutrition Facts : Calories 175, Carbohydrate 34 g, Cholesterol 15 mg, Fiber 12 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg

SLOW-COOKER SPLIT PEA SOUP

Slow-Cooker Split Pea Soup image

Provided by Food Network Kitchen

Time 6h30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup chopped fresh parsley, plus 8 to 10 parsley stems
4 sprigs thyme
1 pound green split peas, picked over and rinsed
1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise
2 stalks celery, chopped
2 carrots, chopped
Kosher salt and freshly ground pepper
1 smoked turkey leg (1 to 1 1/2 pounds)
1/4 cup nonfat plain yogurt
1/2 cup frozen peas, thawed
Crusty multigrain bread, for serving (optional)

Steps:

Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker. Add the split peas, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine. Add the turkey leg and 7 cups water. Cover and cook on low until the split peas and meat are tender, 6 to 8 hours.
Discard the herb bundle. Discard the skin and bones from the turkey leg and shred the meat. Vigorously stir the soup to break up the peas and make the soup smoother. Thin with water, if desired. Stir in the chopped parsley and about three-quarters of the turkey meat; season with salt and pepper.
Ladle the soup into bowls. Thin the yogurt with a little water, then spoon onto the soup. Top with the thawed peas and the remaining turkey. Serve with bread, if desired.

SPLIT PEA SOUP IN THE CROCK POT

Split Pea Soup in the Crock Pot image

My no-fail, signature autumn/winter soup. For best results, I suggest the soup be prepared one day in advance (I do break that rule though) to allow the ingredients to thicken. We love split pea soup and Russian rye bread!

Provided by COOKGIRl

Categories Vegetable

Time 5h15m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 lb split peas
1 medium yellow onion, chopped
1 large red potatoes, diced small (or any thin-skinned potato)
1 small leek, white and light green parts only, thinly sliced
1 roasted garlic clove
2 large celery ribs, and leaves sliced
1 fresh bay leaf, rubbed
1/4-1/2 teaspoon fresh ground black pepper
1 large carrot, cut in 1/4-inch coins
1 tablespoon butter
1/2 teaspoon liquid smoke
2 -3 slices pepper bacon, cooked and crumbled, 2-3 slices tempeh bacon, cooked and crumbled or 1 ham bone
2 tablespoons fresh parsley, minced or 1 teaspoon dried parsley
2 tablespoons fresh marjoram, minced or 1/2 teaspoon dried marjoram
salt, to taste
fresh ground black pepper
fresh stock or water

Steps:

Place split peas in crock pot. Pour enough stock or water to crock pot to fill 2/3 full.
In small skillet fry the bacon until crisp. Set aside to drain on paper towel.
Pour off most of the bacon fat and lightly saute the onion, potato, leek, garlic and celery until softened, about 3 minutes.
Add to crock pot.
Add the remaining ingredients to the crock pot. (If using dried herbs, add them now. If using fresh herbs, they are to be stirred in 5 minutes before serving the soup.) Stir in the crumbled bacon.
Cook on low 4-5 hours or until split peas and potatoes are tender. Mash lightly with potato masher to puree the soup. Or use a hand held immersion blender to puree the soup.
Cool soup then transfer to container and refrigerate.
Heat soup up the next day until warm, being careful not to burn. The soup will be thick; add more stock or water to thin if desired. If using fresh herbs, don't forget to stir them in now.
Adjust seasonings if necessary and season to taste with salt and black pepper.
Sit. Relax. Lick the bowl clean.