Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.see more from this author
I followed all directions and cooked it in high for 5 1/2 hours. It was perfect. Tastes like a traditional split pea soup. Amazing.
Yummy. I didn’t have a leak so left it out.
Delish! The 2nd time I made this it was so thick I could cut it- but still yummy. Making it again now and realized I forgot to add the 3 cups of water – hahaha.
How long if cooking on the stove top? 2 hours?
Reallly enjoyed this soup. It was delicious,filling, and made a lot.
Very easy – just chop & drop in the crockpot. Decent flavour and my meat-eater ate it without complaint. Will be an easy go-to for the freezer.
I do not like fennel but my husband does so I used it. Neither of us could tell there was fennel in the soup however it did give a sweetness to it. Did not use the vinegar. Was impressed on how good it was without using a ham bone. Definitely a keeper.
I’m just curious… what is the red wine vinegar’s purpose in this recipe?
Also, would it be missing in flavour if I omit?
In other dishes I’ve used lemon or lime juice. Gives it a little tang.
You can leave it out.
I have folks that dislike fennel, so I am wondering if the fennel taste is noticeable in this? If so, can you make it without or is there a good substitute for the fennel?
You can totally leave it out or sub a veggie you like. Pea soup is very versatile
It was pretty good but just a little bland – I added a teaspoon of dried thyme and 1/2 teaspoon garlic powder and it made a big difference. I cooked it for 9 hours on low then used an immersion blender to make a smooth, creamy soup. I’ll definitely make this again but next time I’ll probably use less of the red pepper flakes as it was a little spicy.
Perfect flavor profile. I think if you’re cooking on high, it still might need more time to thicken (maybe depending on the slow-cooker. Mine definitely needed some more time, so I just put it on high for 5 and then low until it was done). But so tasty and can’t wait to make it again as the weather gets even colder!
@jonnalee I assume you sauté the root veggies then spices before adding the peas and liquid. what is your stovetop cook time after adding the liquids?
I would soak the peas as I do lentils for faster cooking. I just use stove top which also speeds it up. Seasoning is everything, usually to taste!! I like changing it up as I eat it during the week , adding different spices.
Thick and tasty the way I like it.
Sounds extra yummy!