Why Does My Split Pea Soup Turn Brown?

Faith Durand
Faith DurandSVP of Content
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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published Mar 19, 2010
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Q: Why does my split pea soup turn brown? I usually make it in the slow cooker while I am at work and it never fails to turn brown (ham hock or veggie version). It still tastes great but the color isn’t the most appetizing.

My husband thinks that I may be cooking it too long — any other ideas?

Sent by Rosie

Editor: Rosie, we’re not sure either! Have you tried cooking it outside the slow cooker just once, to see if that helps the color?

Readers, any ideas on helping split pea soup stay green?

Next question?

Related: Recipe: Split Pea Soup

(Image: Kathryn Hill)

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