Yes, definitely. Follow the first step of the recipe, using a Dutch oven in place of a slow cooker. Cover and bring the soup to a gentle boil on the stove while your oven preheats to 325°F (163°C). Slide the Dutch oven into the oven and let it cook for about 2 1/4 hours. You may want to give the soup a stir at about the 1-hour mark. The soup is ready when the split peas have broken down, making the soup creamy and rich while at the same time resembling something in between a soup and a stew. Remove the pot from the oven continue with the above recipe at step 3 and, in step 4, simply finish the soup on the stovetop as opposed to the slow cooker.