This hearty soup is on the menu for this weekend. I love cooking it in the slow cooker but if you don’t have one, just boil your ham hock or ham bone together with the ingredients listed in this recipe on a stove top. It takes about an hour and a half.
Slow Cooker Split Pea Soup
Summary: This is a thick and hearty soup that can easily be a meal with some crusty bread.
- 1 (16 oz./450 grams) pkg. dried green or yellow split peas, rinsed
- 1 meaty hambone or 2 ham (pork) hocks (or you could use 2 cups of diced ham, in a pinch)
- 3 carrots, peeled and sliced
- 1/2 cup chopped onion
- 2 ribs of celery plus leaves, chopped
- 1 or 2 cloves of garlic, minced
- 1 bay leaf
- 1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
- 1 tsp. seasoned salt or kosher salt (or to taste)
- 1/2 tsp. fresh pepper
- 1 1/2 quarts hot water
- Layer all the ingredients into your slow cooker in the order given in the ingredient list. Pour in hot water. (Note: if you have a smaller slow cooker and all the water won’t fit, pour in what will fit then add the rest later as it cooks and water is absorbed by the peas). Do not stir the ingredients.
- Cover and cook on high for 4 to 5 hours (for best results) or on low for 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons. This soup freezes well.
Prep time: 5 min | Cook time: 4 hours | Total time: 4 hours 5 min
Number of servings (yield): 8
Adapted from an About.com recipe | Photo