Basic Split Pea Soup

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Buttery smooth split pea soup. Some would call this merely a soup base; surely you may add what you like to it. Cheap, easy, and although not fast, requires little of your time. The long process and constant rinsing eliminates digestive issues and objectionable odors by breaking up complex starches; and makes a tastier soup.
Cooking Time: 72 hrs (includes soaking time)
Recipe By: Xiong
  • Prep5 min |
  • Total5 min |
  • Serves5 to 6


    • 1 lb green split peas
    • 1 lb slab bacon


The total time required is three days. We will begin on day 0 and serve on day 3.

Day 0: Rinse peas well, discarding any hulls you find. Cover with about double the volume of plain cold water. Let soak, cold, 24 hours.

Day 1: Discard water, drain, rinse very well. Return to slow cooker, cover with fresh water, cook on slow for 24 hours.

Day 2: Peas should now be soft, not firm; but not starting to break up. Drain and rinse thoroughly.

Run about a cup at a time in blender; add the minimum of water to keep blades from cavitating. Blend at medium-high for a few minutes. Return to slow cooker.

Cube slab bacon and add to peas. Do not add more water. Cook on low for 24 hours.

Day 3: Soup is finished. This will refrigerate or freeze well and will be very thick. Add water and reheat to serve; a microwave will do it. You may want to add croutons, carrots, potatoes, serve with toast, etc.
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