Slow Cooker Split Pea Soup

There’s something magical about coming home to the comforting aroma of a warm, hearty soup simmering in your slow cooker.

Split pea soup is the perfect blend of creamy texture and rich flavor, offering a wholesome and satisfying meal for the whole family.

Whether you’re seeking a cozy dinner or meal-prepping for the week, this Slow Cooker Split Pea Soup recipe is here to make life easier – and tastier!

Why You’ll Love This Slow Cooker Split Pea Soup

• Effortless preparation: Simply chop, layer, and let the slow cooker do the work.
• Nutritious and filling: Packed with protein, fiber, and essential vitamins.
• Versatile: Customize with your favorite ingredients or adapt for dietary needs.
• Meal prep-friendly: Tastes even better the next day and freezes well.
• Budget-friendly: A wholesome meal that’s easy on your wallet.

Ingredients Needed

To make this comforting soup, you’ll need the following ingredients:

• 1 pound of split peas: Green or yellow split peas, rinsed and sorted.
• 2 carrots: Peeled and diced.
• 2 celery stalks: Chopped.
• 1 medium onion: Finely chopped.
• 3 cloves of garlic: Minced.
• 1 bay leaf: For added depth of flavor.
• 1 teaspoon dried thyme: Enhances the earthy flavor.
• 6 cups of broth: Chicken or vegetable broth, depending on preference.
• 1 ham hock or smoked turkey leg: For a smoky, meaty flavor (optional).
• Salt and pepper to taste: Adjust to your preference.

Optional toppings:

• Fresh parsley or dill for garnish
• Croutons or a drizzle of cream

Step-by-Step Instructions

1. Prepare the Ingredients

• Rinse the split peas thoroughly under cold water and sort to remove any debris.
• Chop the vegetables and mince the garlic.

2. Layer in the Slow Cooker

• Add the split peas to the bottom of the slow cooker.
• Layer the carrots, celery, onion, and garlic on top.
• Place the ham hock or smoked turkey leg (if using) on top of the vegetables.
• Sprinkle in the thyme and add the bay leaf.
• Pour in the broth, ensuring all ingredients are submerged.

3. Cook the Soup

• Set the slow cooker on low for 7-8 hours or high for 4-5 hours.
• Stir occasionally if possible, especially during the last hour of cooking.

4. Adjust the Consistency

• For a creamier texture, use an immersion blender to partially blend the soup or mash it with a potato masher.
• Remove the bay leaf and ham hock, shredding the meat and adding it back to the soup if desired.

5. Serve and Enjoy

• Ladle the soup into bowls and garnish with fresh parsley or croutons.

Variations and Substitutions

Vegetarian and Vegan Adaptations

• Use vegetable broth and skip the ham hock.
• Add extra vegetables like potatoes or spinach for added flavor and texture.

Flavor Enhancements

• Spice it up with a dash of smoked paprika or curry powder.
• Add a splash of coconut milk for a creamy vegan twist.

Dietary Adjustments

• Opt for low-sodium broth to control salt levels.
• Use gluten-free croutons or skip them entirely for a gluten-free option.

Storage and Reheating Tips

• Refrigeration: Store leftover soup in an airtight container for up to 4 days.
• Freezing: Portion the soup into freezer-safe containers and freeze for up to 3 months.
• Reheating: Warm in a pot over low heat, adding a splash of water or broth if the soup has thickened.

FAQ’s

Can you make this recipe without soaking the peas?

Yes! Split peas don’t require soaking, making this recipe even more convenient.

What’s the best type of ham for this soup?

A smoked ham hock or leftover ham bone adds incredible flavor, but diced ham works well too.

How can I make the soup creamier without using dairy?

Blend a portion of the soup with an immersion blender or mash the peas for a creamy texture without adding cream.