Easy Crockpot Split Pea Soup for Busy Weeknights
I’ve been making this for over 7 years, and it never disappoints, especially on those manic weeknights when you need dinner to sort itself out. This Crockpot Split Pea Soup with a turkey bacon base is my secret weapon for a hearty, home-cooked meal that demands almost no hands-on time, leaving you free to tackle homework, school runs, or just put your feet up.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 6-8 hours (low) or 3-4 hours (high)
- Total time: Approximately 6 hours 15 minutes
- Servings: 6-8 generous portions
- Difficulty: Easy
Why You’ll Love This Crockpot Split Pea Soup (Turkey Bacon Base)
- Minimal Hands-On Time: Throw everything in the pot in the morning, and come home to a finished dinner. There’s no standing over a stove stirring.
- One-Pot Wonder: You only need your crockpot and a cutting board. Cleanup is a breeze, which is a lifesaver on busy evenings.
- Budget-Friendly: Dried split peas and turkey bacon are incredibly affordable, making this a fantastic way to feed the family without breaking the bank.
- Make-Ahead Champion: This soup tastes even better the next day. Make a big batch on the weekend for effortless lunches or a quick reheat dinner midweek.
- Picky Eater Approved: My husband, who’s usually picky, asked for seconds! The smoky turkey bacon gives it a familiar, comforting flavour that everyone loves.
Ingredients You’ll Need
- 2 tablespoons olive oil
- 200g turkey bacon, chopped into small pieces
- 1 large onion, finely diced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 500g dried green split peas, rinsed and picked over
- 1.5 litres chicken stock (low-sodium is best)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika (for that smoky depth)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Tip: For the best texture, make sure you rinse the split peas in a fine-mesh sieve until the water runs clear. This removes any dust or debris and helps them cook evenly.
How to Make Crockpot Split Pea Soup (Turkey Bacon Base)
- Sauté the turkey bacon: Heat the olive oil in a large frying pan over a medium heat. Add the chopped turkey bacon and cook for 5-7 minutes, stirring occasionally. You’ll notice the bacon turning a deep golden brown and the kitchen filling with a lovely smoky, savoury aroma. The pieces should be crispy to the touch.
- Cook the aromatics: Add the diced onion, carrots, and celery to the pan with the turkey bacon. Cook for another 5-6 minutes, until the onions become translucent and the vegetables soften slightly. You’ll hear a gentle sizzle, and the carrots will start to release their sweet smell.
- Add the garlic and spices: Stir in the minced garlic, dried thyme, and smoked paprika. Cook for just 1 minute until the garlic is fragrant – be careful not to let it burn, as it can turn bitter. The colour of the paprika will deepen, and the mixture will look richly coloured.
- Transfer to the crockpot: Tip the entire contents of the frying pan into your slow cooker. Add the rinsed split peas, chicken stock, and bay leaves. Give everything a good stir to combine. The liquid should look cloudy from the peas, with the vegetables and bacon distributed throughout.
- Slow cook: Put the lid on your crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. After about 4 hours on low, you’ll notice the soup starting to thicken and the peas breaking down. The smell will be wonderfully earthy and comforting.
- Finish and season: Once the peas are completely tender and the soup has a thick, creamy consistency, remove the bay leaves. Use an immersion blender to partially blend the soup if you like a smoother texture – I prefer to leave about half chunky. Taste the soup and season generously with salt and pepper. You’ll notice the colour has deepened to a lovely muted green. Serve hot, garnished with fresh parsley if you like.
Tips From My Kitchen
- Don’t skip the initial sauté: While it adds a few minutes to the prep, sautéing the turkey bacon and vegetables first is crucial for developing deep flavour. This step caramelises the natural sugars in the veg and renders the fat from the bacon, creating a much richer base than simply throwing them in raw.
- For a thicker soup, mash the peas: If you don’t have an immersion blender, simply take a potato masher straight to the crockpot after cooking. Mashing about half the peas will naturally thicken the soup without needing any cream or flour, giving it a wonderfully hearty texture.
- Master the make-ahead: This soup is a dream for meal prep. It thickens considerably as it sits, so when reheating, just add a splash of extra chicken stock or water to loosen it to your preferred consistency. The flavour will be even more developed the next day.
- Keep an eye on the liquid level: Slow cookers vary, and if yours runs particularly hot, you might find the soup evaporates more. Check it once during the cooking time. If it looks too thick, add a little more hot stock or water. You want a porridge-like consistency at the end.
- Rinse your peas thoroughly: This is a non-negotiable step. Dried split peas often contain small stones or debris. Picking through them and rinsing in a sieve under cold water ensures you don’t end up with a gritty soup and a very unhappy family dinner.
Equipment You’ll Need
- Large stockpot or Dutch oven
- Immersion blender (optional)
- Ladle
- Sharp knife and cutting board
Common Mistakes to Avoid
- Overcrowding the pan: When sautéing the turkey bacon and vegetables, don’t cram them all into a tiny pan. If the pan is overcrowded, the ingredients will steam instead of brown. Cook in batches if necessary; a good sear is worth the extra minute.
- Wrong temperature: Cooking split pea soup on high heat in the slow cooker is fine for a shorter time, but always ensure the soup reaches a gentle simmer. If your crockpot is on low, it should be bubbling very gently around the edges. A true simmer is key for breaking down the peas into a creamy texture.
- Skipping the rest time: This soup is best when given a little rest after cooking. Let it sit in the pot for 10-15 minutes with the lid off. This allows the flavours to meld and the soup to thicken to the perfect consistency. It also reduces the risk of burning your tongue!
Delicious Variations to Try
- Spicy Version: Add a finely chopped red chilli (seeds removed if you prefer less heat) along with the garlic. You could also stir in a teaspoon of chilli flakes at the end for an extra kick that cuts through the richness.
- Vegetarian/Vegan Option: Simply omit the turkey bacon and use a generous amount of smoked paprika (1.5 teaspoons) and liquid smoke (a few drops) to mimic that smoky flavour. Use vegetable stock instead of chicken stock. The soup will still be wonderfully creamy and satisfying.
- Different Protein: For a change, swap the turkey bacon for a leftover ham hock or a couple of smoked turkey wings. Add them to the pot at the start. Once the soup is cooked, remove the meat, shred it, and stir it back in. It adds an incredible depth of flavour.
What to Serve With Crockpot Split Pea Soup (Turkey Bacon Base)
- A crusty sourdough or wholemeal bread roll for dipping
- A simple side salad with a sharp vinaigrette to cut the richness
- A dollop of Greek yoghurt or crème fraîche for extra creaminess
Still hungry for ideas? You might also love Hearty Split Pea Soup Recipe For Fall Nights from our sister kitchens.
Frequently Asked Questions
Can I use yellow split peas instead of green?
Absolutely. Yellow split peas have a slightly milder, sweeter flavour and will break down into a soup that is a little less earthy than the green variety. The cooking time and method are identical, so feel free to swap them in if that’s what you have in your cupboard.
My soup is too thin. How can I thicken it?
The easiest way is to simply mash some of the peas against the side of the pot with a spoon or use a potato masher. If you’ve already done that and it’s still thin, you can mix a tablespoon of cornflour with two tablespoons of cold water to make a slurry, stir it into the simmering soup, and cook for another 5 minutes until it thickens.
Can I freeze this soup?
Yes, this soup freezes beautifully. Allow it to cool completely, then portion it into airtight containers or freezer bags. It will keep for up to 3 months. To serve, thaw overnight in the fridge and reheat gently on the hob or in the microwave, adding a little stock or water if it’s too thick.
Do I need to soak the split peas before cooking?
No, you do not need to soak dried split peas. Unlike other dried beans or pulses, split peas cook relatively quickly and break down naturally during the long slow-cooking process. Just be sure to rinse them thoroughly to remove any dust or small stones.
Can I add potatoes to this soup?
Yes, adding potatoes is a lovely way to make the soup even heartier. Peel and dice one or two medium potatoes and add them to the crockpot along with the other vegetables. The potatoes will break down slightly and help to naturally thicken the soup even further.
Crockpot Split Pea Soup (Turkey Bacon Base)
A hearty and flavorful split pea soup made with turkey bacon for a smoky depth, slowly cooked in a crockpot until thick and creamy.
Ingredients
Method
- Sauté the turkey bacon: Heat the olive oil in a large frying pan over a medium heat. Add the chopped turkey bacon and cook for 5-7 minutes, stirring occasionally. You'll notice the bacon turning a deep golden brown and the kitchen filling with a lovely smoky, savoury aroma. The pieces should be crispy to the touch.
- Cook the aromatics: Add the diced onion, carrots, and celery to the pan with the turkey bacon. Cook for another 5-6 minutes, until the onions become translucent and the vegetables soften slightly. You'll hear a gentle sizzle, and the carrots will start to release their sweet smell.
- Add the garlic and spices: Stir in the minced garlic, dried thyme, and smoked paprika. Cook for just 1 minute until the garlic is fragrant – be careful not to let it burn, as it can turn bitter. The colour of the paprika will deepen, and the mixture will look richly coloured.
- Transfer to the crockpot: Tip the entire contents of the frying pan into your slow cooker. Add the rinsed split peas, chicken stock, and bay leaves. Give everything a good stir to combine. The liquid should look cloudy from the peas, with the vegetables and bacon distributed throughout.
- Slow cook: Put the lid on your crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. After about 4 hours on low, you'll notice the soup starting to thicken and the peas breaking down. The smell will be wonderfully earthy and comforting.
- Finish and season: Once the peas are completely tender and the soup has a thick, creamy consistency, remove the bay leaves. Use an immersion blender to partially blend the soup if you like a smoother texture – I prefer to leave about half chunky. Taste the soup and season generously with salt and pepper. You'll notice the colour has deepened to a lovely muted green. Serve hot, garnished with fresh parsley if you like.
Notes
For a smoother texture, use an immersion blender to partially blend the soup after cooking. Low-sodium chicken stock is recommended to control saltiness. Cooking times are for low setting (6-8 hours); high setting will take 3-4 hours.
I hope this recipe becomes a staple in your busy weeknight rotation, just as it has in mine. It’s the kind of meal that feels like a hug in a bowl, with almost no effort required from you. If you give it a go, I’d love to hear how you get on. Feel free to leave a comment below and let me know if your family loved it as much as mine does!
