Liza’s Slow Cooker Split Pea Soup
This slow cooker split pea soup is not only hearty and comforting but also incredibly easy to make. It’s perfect for a cozy meal, especially during colder weather.
- Total Time: 8 hours 15 minutes
Ingredients
Units
Scale
- 1 lb of split peas, rinsed
- 1 onion, finely chopped
- 2 carrots, diced
- 2 stalks of celery, chopped
- 3 cloves of garlic, minced
- 1 bay leaf
- 1 Teaspoon of thyme, dried
- 1/2 Teaspoon of rosemary, dried
- 6 cups of broth, Vegetable or Chicken
- salt and pepper, to taste
- water, as needed
Instructions
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RinseRinse the split peas under cold water and remove any debris.
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AssemblePlace the rinsed split peas, (optional) ham hock (or ham bone), chopped onion, diced carrots, chopped celery, minced garlic, bay leaf, dried thyme, and dried rosemary into the slow cooker.
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PourPour in the chicken or vegetable broth. If the ingredients are not completely covered, add water until they are submerged.
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CookCover the slow cooker and cook on low for 6-8 hours or until the split peas are tender. The longer you cook it, the creamier the soup will become.
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RemoveAbout 30 minutes before serving, remove the bay leaf and if used, ham hock or bone, shred any meat, and return the meat to the slow cooker. Discard the bone and fat.
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SeasonSeason with salt and pepper to taste
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Blend (optional)If you prefer a smoother soup, you can use an immersion blender to blend the soup.
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ServeLadle into bowls and enjoy!
Notes
For a heartier flavour, roast the vegetables and garlic before adding to the slow cooker. Cut them into large chunks, drizzle with olive oil and roast in a baking dish for 30 minutes.
- Prep Time: 15
- Cook Time: 8 hours
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