Description
Hearty, creamy split pea soup made effortlessly in a slow cooker with split peas, veggies, broth, and optional ham for smoky flavor.
Ingredients
- 1 lb dried split green peas
- ½ onion, chopped
- 3 carrots, peeled and sliced or diced
- 2 stalks celery, sliced or diced
- 2 cloves garlic, minced
- 8 oz cubed ham (optional) or 1 ham bone
- 4 cups chicken or vegetable stock
- 1 – 1½ cups water
- 1 bay leaf
- 4 sprigs fresh thyme (or ½ tsp dried thyme)
- 2 sprigs parsley (plus extra for garnish)
- Salt and pepper, to taste
Instructions
- Rinse split peas in a colander and discard any debris.
- Combine peas, onion, carrots, celery, garlic, ham (or ham bone), broth, water, bay leaf, thyme, and parsley in a 6‑quart slow cooker.
- Cover and cook on low for 8–10 hours (or high for 4–6 hours), until peas are tender and soup thickened.
- Optional: For thicker soup, cook uncovered for the last hour or blend a portion with an immersion blender.
- Remove bay leaf, thyme stems and parsley bundle. Stir in chopped parsley, season with salt and pepper.
- Ladle into bowls and serve warm, with crusty bread or garnishes as desired.
Notes
- No need to soak peas; rinsing is sufficient.
- Soup thickens as it cools—thin with water or broth when reheating as needed.
- Use a ham bone for extra flavor; remove bone and strip meat after cooking.
- Add a splash of vinegar or lemon juice at end to brighten flavor.
- Vegetarian version: omit ham and use vegetable broth; add smoked paprika for depth.
- Freezes well for up to 3 months; store in airtight containers.