This hearty classic Slow Cooker Split Pea Soup is warm and soothing, making it the ideal choice for chilly days. When dinnertime arrives, the aroma of a hearty and filling meal will greet you, having been cooked slowly all morning.
Tasting Notes
Expect a velvety, thick texture with the earthy flavor of split peas complemented by the savory notes of ham and vegetables. The slow-cooking process allows the ingredients to meld together, creating a soup that’s both nutritious and flavorful.
Ingredients
- 2 cups dried split peas, rinsed and sorted
- 1 ham hock or 1 pound ham bone with some meat
- 1 onion, finely chopped
- 3 carrots, peeled and diced
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 8 cups chicken or vegetable broth
- Salt, to taste
- 2 cups water (optional, for a thinner consistency)
Kitchen Equipment
- Slow cooker
- Chopping board
- Chef’s knife
- Wooden spoon
Instructions
- Prep Ingredients: Rinse and sort the split peas. Chop the onion, carrots, celery, and garlic.
- Layer Ingredients: In the slow cooker, layer the split peas, ham hock or bone, chopped onion, carrots, celery, garlic, bay leaf, dried thyme, and black pepper.
- Add Broth: Pour in the chicken or vegetable broth. If you prefer a thinner consistency, add 2 cups of water.
- Cook: Cover and cook on low for 8-10 hours or on high for 4-5 hours. The peas should be tender, and the meat should easily come off the ham hock or bone.
- Remove Ham Hock/Bone: Take out the ham hock or bone, shred the meat, and return it to the slow cooker.
- Season: Taste and add salt if needed. Remove the bay leaf.
- Serve: Ladle the soup into bowls and serve hot. Optionally, garnish with fresh chopped parsley.
Pro Tips
- For extra flavor, sauté the onion, carrots, and celery in a bit of oil before adding them to the slow cooker.
- If you’re short on time, you can cook the soup on high for 4-5 hours, but low and slow yields the best flavor.
Variations
- Vegetarian Option: Omit the ham hock and use vegetable broth for a vegetarian version.
- Smoked Ham Flavor: Add a smoked ham hock for a rich, smoky taste.
FAQs
Can I freeze leftovers?
Yes, this soup freezes well. Allow it to cool completely before transferring it to airtight containers.
Can I use yellow or green split peas?
Yes, you can substitute yellow or green split peas based on your preference. The cooking time remains the same.
Can I make this on the stovetop?
Certainly, simmer on low for 2-3 hours, stirring occasionally until peas are tender.
Slow Cooker Split Pea Soup
Ingredients
- 2 cups dried split peas, rinsed and sorted
- 1 ham hock or 1 pound ham bone with some meat
- 1 onion, finely chopped
- 3 carrots, peeled and diced
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 8 cups chicken or vegetable broth
- Salt, to taste
- 2 cups water (optional, for a thinner consistency)
Instructions
- Prep Ingredients: Rinse and sort the split peas. Chop the onion, carrots, celery, and garlic.
- Layer Ingredients: In the slow cooker, layer the split peas, ham hock or bone, chopped onion, carrots, celery, garlic, bay leaf, dried thyme, and black pepper.
- Add Broth: Pour in the chicken or vegetable broth. If you prefer a thinner consistency, add 2 cups of water.
- Cook: Cover and cook on low for 8-10 hours or on high for 4-5 hours. The peas should be tender, and the meat should easily come off the ham hock or bone.
- Remove Ham Hock/Bone: Take out the ham hock or bone, shred the meat, and return it to the slow cooker.
- Season: Taste and add salt if needed. Remove the bay leaf.
- Serve: Ladle the soup into bowls and serve hot. Optionally, garnish with fresh chopped parsley.
Nutrition Information:
Yield:
6-8 servingsAmount Per Serving: Calories: 250Total Fat: 4gSaturated Fat: 1gCholesterol: 20mgSodium: 800mgCarbohydrates: 40gFiber: 16gSugar: 6gProtein: 18g
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