Inspiration and Motivation

Crock-Pot Split Pea Soup

May 31, 2018

This soup is one of my all-time favorites!


1 Pound Bag (16 Ounces) of Yellow Split Peas

6-8 Cups of Water

1 Large Idaho Potato

1 Yellow Onion

½ Yellow Pepper

½ Red Pepper

2-3 Garlic Cloves

½ Bag of Baby Carrots or 2 Carrot Stalks

2 Stalks of Celery

Lowry’s Seasoning Salt or Any Seasoning Salt of Choice

Grace Cock or Chicken Soup Mix *Does not contain animal products*

4 Pimento balls

1 stalk of Thyme (dried or fresh)

Onion Powder

Garlic Powder



  1. Open 1 package of yellow split peas and pour in cooking bowl and rinse 3 times.
  2. Drain off any excess water after the third rinse and pour peas into crock pot.
  3. Pour 6-8 cups of water into crock-pot with the peas. The amount of water required depends on the size of your crock-pot.
  4. Dice onion, peppers, potato, and celery and put them into the pot.
  5. Peel and crush garlic and place in the pot.
  6. Rinse baby carrots with water and place in the pot. If using whole carrots, rinse, cut up big and place in the pot.
  7. Turn on crock-pot to LOW if you would like the soup to cook at slower extended time and HIGH if you would like the soup to took in about 4 hours (The point of the crock pot is to set it up and go).
  8. Soup should take anywhere between 4-8 hours to cook depending on the crock pot setting chosen. Keep an eye on it towards the end of the cooking time.
  9. Once the peas have mashed out and the other ingredients cooked, add all the dry seasonings and stir: Seasoning salt, Cock or Chicken soup seasoning, Onion powder, Garlic powder, Pimentos, and Thyme.  More hot water can be added to the soup at this time for a thinner consistency.
  10. Let it cook for about another half hour.
  11. Taste and add any additional seasoning that is required.


~Contessa Thomas


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