I am trying to make split pea soup. The first time I did it the peas softened just fine but the soup was scorched. I am trying again but at a lower heat, and the peas are refusing to soften.

Ingredients are 1 bag each of split peas, frozen carrots, and frozen onions, plus a small amount of Spike seasoning.

How can I soften the peas without scorching the soup? Is a slow cooker the best option?


The reason your split peas are hard is that you added salt or stock to the water before they finished cooking. From your initial post, you say you've added something called "Spike seasoning". I'm guessing that's the culprit. It's probably got salt in it.

You have to cook split peas in just water for at least an hour, then stir to break them down and add any vegetables to flavor the soup. Only after another 30 minutes or so should you add salt to taste.

| improve this answer | |
  • Thank you!!!! That is probably the reason. Salt increases the osmolality of the soup, so water won't be pulled into the peas by osmosis. – Demi Nov 6 '19 at 18:56

Starting with more water than you think you need, keeping the lid on for a bit and then stirring a lot while it reduces to the desired consistency should be all you need to do. Don't go far from it once it starts to thicken because it will need too much stirring.

You can cook split peas in a slow cooker, but I haven't found the softening very reliable. A fast boil before you start might help.

| improve this answer | |
  • What temperature should I use? Also, would using a food processor to puree the peas be a useful shortcut? – Demi Aug 16 '16 at 16:15
  • 1
    The food processor will change the end result significantly, even if you're cooking until completely soft. Using the food processor first would make it more likely to stick and catch as you'll have a ticket liquid for longer; using it after cooking will blend everything else as well. In the slow cooker use high. – Chris H Aug 16 '16 at 16:19
  • What about the stove setting? What should I use for that? – Demi Aug 16 '16 at 16:20
  • Adjust it to get a fast boil if you're boiling fast. Turn it down to cook more gently (so it's just bubbling) the numbers are almost meaningless even ignoring the fact that it depends on your pan, how full it is, etc. – Chris H Aug 16 '16 at 16:24

You can cook them in a pressure cooker. This will soften them in a relatively short amount of time. Another option is to soak them longer in advance of the cooking (for a day or so) in water, and baking soda...

| improve this answer | |
  • What about stirring? – Demi Sep 5 '18 at 19:56

I am alarmed to see a response that says to cook split peas in a pressure cooker. I use a Presto pressure cooker for many things, but its instructions are spelled out, "DO NOT COOK SPLIT PEAS." Please follow instructions for your pressure cooker to avoid a disaster in the kitchen. If after overnight soaking and cooking split peas for the normal time in the recipe, you might consider putting a portion into a blender or food processor to see if that gives the desired smoothness and creaminess.

| improve this answer | |

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.