Split Pea Soup Recipes Betty Crocker: Cozy Classics Guide

Split pea soup recipes Betty Crocker make cold nights feel warm fast, and they’re simple enough for a busy week. In this guide, I break down proven, family-friendly methods, ingredient swaps, and science-backed nutrition tips so you make split pea soup recipes Betty Crocker style with confidence. If you love easy comfort food, you’ll want to read to the end, because I share stovetop, slow cooker, and Instant Pot steps—plus smart tricks that keep split pea soup recipes Betty Crocker silky, hearty, and budget-friendly.

What Is Split Pea Soup? A Quick, Friendly Primer

Split pea soup is a thick, creamy soup made from dried green or yellow peas. Split pea soup recipes Betty Crocker often include a ham bone or diced ham, carrots, onion, celery, and simple spices. The peas cook down and turn velvety, giving you a rich bowl with big flavor and lots of fiber.

Why People Love The Betty Crocker Approach

Split pea soup recipes Betty Crocker focus on pantry staples, reliable timing, and classic taste. I like that they scale well, freeze well, and use affordable ingredients. For many families, this is a go-to soup after the holidays, especially if you have a leftover ham bone.

Ingredients Checklist (Core + Easy Swaps)

Here’s a simple baseline that mirrors split pea soup recipes Betty Crocker while keeping flavor strong and steps easy.

• 1 pound dried split peas, rinsed and picked over
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2–3 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon black pepper
• 6 cups low-sodium chicken broth or vegetable broth
• Optional: 1 ham bone or 1–1.5 cups diced ham
• Optional for depth: 1 tablespoon olive oil or butter
• Optional garnish: chopped parsley, a splash of apple cider vinegar

Smart swaps I use:

• Vegetarian: skip ham; add 1 teaspoon smoked paprika for a “hammy” aroma.
• Extra protein: add 1 cup diced ham or 1 cup shredded rotisserie chicken at the end.
• More body: stir in 1 diced potato in the last 30 minutes.
• Extra creaminess: blend half the soup with an immersion blender.

Split pea soup recipes Betty Crocker keep these elements steady and let you tweak flavor without fuss.

Step-By-Step: Stovetop, Slow Cooker, Instant Pot

I keep the seasoning simple so the peas shine. These timings reflect what you’ll find in split pea soup recipes Betty Crocker, adapted for 2025 home kitchens.

Stovetop Method (Classic)

– Warm a large pot over medium heat. Add oil or butter.
– Sauté onion, carrots, and celery for 5 minutes. Add garlic and cook 30 seconds.
– Add split peas, broth, bay leaf, thyme, pepper, and ham bone or diced ham if using.
– Bring to a boil. Reduce to low. Cover slightly and simmer 60–90 minutes.
– Stir every 15 minutes so peas don’t stick.
– When peas are soft, season with salt. Remove bay leaf (and bone).
– For a smooth texture, blend a portion.
– Finish with a splash of vinegar and parsley.

Time guide: Most pots finish around 75 minutes. Split pea soup recipes Betty Crocker aim for peas that are fully tender, not chalky.

Slow Cooker Method (Set-It-And-Forget-It)

– Add all ingredients to a 5–6 quart slow cooker.
– Cook on Low for 7–8 hours or High for 4–5 hours.
– Remove bay leaf (and bone). Adjust salt.
– Blend part of the soup for extra creaminess if you like.

Tip: If using a ham bone, place it on top of the peas so flavor circulates. Many split pea soup recipes Betty Crocker use this trick for richer taste.

Instant Pot Method (Fast And Tender)

– Use Sauté: cook onion, carrots, celery in oil 4–5 minutes. Add garlic.
– Add peas, broth, bay leaf, thyme, pepper, and ham/bone.
– Seal. Pressure cook on High for 15 minutes.
– Natural release 15 minutes, then quick release.
– Stir, remove bay leaf (and bone), salt to taste, blend if desired.

Note: If foam worries you, add 1 teaspoon oil to reduce sputtering. Split pea soup recipes Betty Crocker often suggest a natural release so the soup settles and thickens safely.

Nutrition And Science: Why This Soup Feels So Satisfying

I fact-checked current data so you can cook smarter.

• Fiber: About 16 g per cooked cup of split peas. High fiber supports steady blood sugar and fullness.
• Protein: Around 16 g per cup. That helps you feel full longer.
• Micronutrients: Good source of folate, iron, potassium, and magnesium.
• Glycemic edge: Studies on pulses show better post-meal blood sugar control and fullness compared with refined grains.
• Heart help: Research links regular pulse intake with improved LDL cholesterol and blood pressure.

For sodium, I aim for broth with 140–300 mg per cup and salt near the end. That keeps flavor bright and totals reasonable. These points match the healthy focus I see in many split pea soup recipes Betty Crocker.

Flavor Boosters That Keep It Classic

– Use a ham bone for depth. It adds minerals and meaty aroma.
– Add 1 teaspoon smoked paprika if you cook vegetarian.
– Finish with parsley, lemon or apple cider vinegar for brightness.
– For a gentle kick, stir in 1/4 teaspoon red pepper flakes.

These keep split pea soup recipes Betty Crocker simple while making the bowl taste restaurant-good.

Common Problems And Easy Fixes

– Soup too thin: Simmer uncovered for 10–15 minutes. Or blend a cup and stir it back in.
– Soup too thick: Add 1/2 cup warm broth or water, stir, and reheat gently.
– Peas won’t soften: Old peas can stay firm. Add 1/4 teaspoon baking soda and simmer 10 minutes.
– Bland taste: Salt at the end. Add a splash of vinegar or lemon.
– Sticking on bottom: Stir more often and lower heat. Use a diffuser if needed.

I’ve used these fixes with split pea soup recipes Betty Crocker many times, and they work fast.

Storage, Freezing, And Food Safety

– Cool: Let soup cool to room temp within 2 hours.
– Store: Refrigerate up to 4 days in a sealed container.
– Freeze: Up to 3 months. Leave some headspace in containers.
– Reheat: Low heat with a splash of water or broth. Stir often.
– Safety: If you used a ham bone, remove it before storing. Bones can pierce bags and cause leaks.

I follow these steps every time I make split pea soup recipes Betty Crocker, and the texture stays smooth after thawing.

Serving Ideas That Win Every Time

– Crusty bread or cornbread on the side.
– A crisp green salad for freshness.
– A dollop of Greek yogurt or sour cream.
– Chives or scallions for color and crunch.
– A drizzle of olive oil for shine.

These match the cozy style of split pea soup recipes Betty Crocker and make simple dinners feel special.

FAQ’s

Can I Use Yellow Split Peas Instead Of Green?

Yes. Yellow peas are a bit milder and slightly sweeter. Cook time is similar. Split pea soup recipes Betty Crocker work with either color.

Do I Need To Soak Split Peas?

No. Split peas cook without soaking. If you soak 2–4 hours, they may cook faster, but it’s optional.

How Do I Make It Vegetarian And Still Smoky?

Skip ham. Add 1 teaspoon smoked paprika and a bay leaf. You can also add a dash of liquid smoke.

Why Did My Soup Turn Brownish?

Long simmering and certain broths can darken the color. It’s normal. Add fresh herbs or lemon to brighten flavor.

Can I Cook This With Bacon Instead Of Ham?

Yes. Render 4–6 slices chopped bacon first. Use some of the fat to sauté veggies. Crumble bacon on top to keep texture.

What If I Have A Small Instant Pot?

Halve the recipe so you stay under the max fill line. Cook time stays the same.

Is This Gluten-Free?

Yes, if your broth and add-ins are gluten-free. Always check labels.

Final Thoughts

You can make split pea soup recipes Betty Crocker on any schedule—slow and cozy, quick in the Instant Pot, or hands-off in the slow cooker. The ingredients are simple, the nutrition is strong, and the flavor is big.

Pick one method today. Keep notes on broth, salt, and blend level. Next time, tweak one thing and make it your signature. If you found this helpful, subscribe for more trusted comfort-food guides or drop a comment with your favorite twist.