Slow Cooker Split Pea Soup
This Slow Cooker Split Pea Soup is a comforting hug in a bowl! With minimal prep and a long, slow simmer, this soup transforms simple ingredients into a delicious, nutritious dish that the whole family will love.Whether you’re serving it for dinner or packing it for lunches, this recipe is a surefire winner.
Ingredients
- 1 pound 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 garlic Minced.
- 1 bay leaf For added depth of flavor.
- 1 teaspoon dried thyme Enhances the earthy flavor.
- 6 cups 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
Optional toppings:
- Fresh parsley or dill for garnish
- Croutons or a drizzle of cream
Instructions
Prepare the Ingredients
- Rinse the split peas thoroughly under cold water and sort to remove any debris.
- Chop the vegetables and mince the garlic.
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.
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.
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.
Serve and Enjoy
- Ladle the soup into bowls and garnish with fresh parsley or croutons.