Slow Cooker Split Pea Soup
User Reviews
4.9
22 reviews
Excellent
-
Prep Time
50 mins
-
Cook Time
10 hrs
-
Total Time
10 hrs 50 mins
-
Servings
8 to 12 servings
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Calories
198 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Split Pea Soup
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Slow cooker split pea soup with ham is traditional winter comfort food made easy. Just toss everything in a Crock pot and walk away. You're welcome.
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Ingredients
- 2 cups green split peas rinsed and picked over
- One (1 1/2-pound) ham hock smoked
- 2 small onion finely chopped
- 2 medium carrot diced
- 2 medium celery diced, stalks
- 2 to 4 garlic thinly sliced, small cloves
- 2 bay leaf
- black pepper lots, freshly ground
- 8 cups water cold
- thyme leaves minced, leaves from 3 or 4 fresh sprigs
- 1 cup green peas thawed, frozen
- 1 tablespoon vinegar such as rice wine or sherry or apple cider or even plain old distilled vinegar, plus more to taste
- salt to taste, sea salt
Instructions
- Dump the split peas in your slow cooker and nestle the ham hock into the split peas. Pile in the onions, carrots, celery, and garlic and then tuck in the bay leaves. Season with pepper and pour the water over the top.
- Set your slow cooker to low and walk away for about 10 hours. When the soup is done, it will be thick and creamy and the split peas should be soft and broken down. If the split peas still seem pretty firm, crank your slow cooker to high and check it every hour or so until the peas soften.
- Fish out the bay leaves and discard them. Remove the ham hock and place it on a plate until it’s cool enough to handle. Discard the skin, bones, and any cartilage. Shred the ham.
- If desired, use an immersion blender to purée the soup to the desired consistency. Stir in the shredded ham, thyme, frozen peas, and vinegar. Continue to cook on low until the frozen peas are heated through, about 15 minutes. Taste and add up to 1 teaspoon salt, depending on how salty your ham hock. (Don’t be shy with the salt. It really brings out the flavor of the soup. Trust us.)
- Ladle the soup into bowls right away or let it cool and cover and refrigerate it for up to several days and be amazed at how much richer the soup tastes after the flavors have a chance to meld. (Alternately, you can portion the soup into individual resealable plastic bags or containers and toss them in the freezer for up to 1 month.)
Notes
- Use leftover ham--If you've got some leftover ham and a ham bone on hand, it will work well in place of the ham hock. Add the bone to the soup while it cooks, then stir in the chopped or shredded ham in step 4.
- Get ahead--Chop all your vegetables the night before making this soup so you can toss everything into the slow cooker the next morning and walk away.
- Thinning the soup--If the soup is too thick, thin with more water, chicken stock, or vegetable broth.
- Storage--The soup will keep in the fridge for up to 5 days (and even improves with time!) or can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition Information
Show Details
Serving
1portion
Calories
198kcal
(10%)
Carbohydrates
36g
(12%)
Protein
14g
(28%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Monounsaturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
33mg
(1%)
Fiber
14g
(56%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 8to 12 servings
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 198kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 14g | 28% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 33mg | 1% |
| Fiber | 14g | 56% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
22 reviews
Excellent
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