Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a nice pea soup recipe for cooking in a slow cooker. Works well even as a vegetarian version. Should be suitable for cooking in a normal pot with minor adjustments. This soup also freezes well.


Recipe Summary

9 hrs 15 mins
8 hrs
17 hrs 40 mins
25 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place peas in a large pot and cover with water. Let soak, 8 hours to overnight.

  • Place pot with peas and soaking water on high heat and bring to a boil. Cook for about 5 minutes, and remove any foam that forms. Drain and set peas aside.

  • Fry pork in a skillet over medium heat until slightly pink in the center, about 5 minutes.

  • Meanwhile, combine 6 cups water and chicken bouillon cube in a pot. Bring water to a boil to dissolve the bouillon cube.

  • Add peas, cooked pork, onion, celery, carrot, garlic, smoked salt, parsley, thyme, black pepper, marjoram, and bay leaf to a slow cooker. Pour bouillon in last.

  • Cook on Low for 7 hours, then on High for 2 hours more. Serve with mustard alongside.

Cook's Notes:

If you can find some, I highly recommend Turun sinappi or Auran sinappi Finnish mustard.

You can use normal salt if smoked salt is not available.

If cooking without a slow cooker, you should cook on a low temperature for 3 to 5 hours, and remember to stir it often. Also, you should use at least 13 cups of water.

Nutrition Facts

256 calories; protein 20.7g; carbohydrates 44.4g; fat 2.5g; cholesterol 24.5mg; sodium 1142.3mg. Full Nutrition