Crockpot Split Pea Soup
This classic comfort dish transforms humble ingredients into a rich, hearty meal that's perfect for chilly evenings. The slow cooking process allows the split peas to break down naturally, creating that perfect creamy consistency without any cream at all.
Equipment
- Slow Cooker/Crockpot
- Colander
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 1 pound dried green split peas rinsed and sorted (about 2 cups)
- 1 ham bone with some meat attached (or 1 cup diced ham)
- 3 medium carrots diced (about 1 cup)
- 2 celery stalks diced (about ½ cup)
- 1 large yellow onion diced (about 1 cup)
- 3 cloves garlic minced
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp dried marjoram
- 1/4 tsp black pepper
- 6 cups low-sodium chicken broth
- 1 tbsp fresh lemon juice
- salt to taste
Instructions
- Rinse the split peas thoroughly in a colander under cold running water. Check for and remove any debris or discolored peas.
- Add the rinsed split peas to the bottom of your crockpot. Place the ham bone (or diced ham) on top of the split peas.
- Add the diced carrots, celery, onion, and minced garlic on top of the ham. Sprinkle with dried thyme, marjoram, and black pepper, then tuck in the bay leaf.
- Pour the chicken broth over everything, making sure all ingredients are submerged. Cover with the lid and cook on LOW for 6-8 hours or HIGH for 4-5 hours.
- When cooking time is complete, remove the ham bone and bay leaf. If using a ham bone, pull off any meat and return it to the soup.
- Add the fresh lemon juice and stir well. Taste and adjust seasoning with salt as needed. If the soup is thicker than you prefer, add a bit more broth or water to reach your desired consistency.
Notes
• No need to soak your split peas for this recipe—the slow cooker method works perfectly with dry peas.
• For a vegetarian option: Omit ham and use vegetable broth with 1 teaspoon of smoked paprika for a smoky flavor.
• If you don't have a ham bone, use ham hocks, diced ham, or even a smoked turkey leg.
• For extra richness, add a parmesan rind while cooking.
• Fresh herbs can replace dried: use 1 tablespoon fresh thyme and 1½ teaspoons fresh marjoram.
• The soup will thicken substantially when chilled; thin with broth when reheating.
• Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
• For a vegetarian option: Omit ham and use vegetable broth with 1 teaspoon of smoked paprika for a smoky flavor.
• If you don't have a ham bone, use ham hocks, diced ham, or even a smoked turkey leg.
• For extra richness, add a parmesan rind while cooking.
• Fresh herbs can replace dried: use 1 tablespoon fresh thyme and 1½ teaspoons fresh marjoram.
• The soup will thicken substantially when chilled; thin with broth when reheating.
• Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
Calories: 285kcalCarbohydrates: 42gProtein: 19gFat: 3gSaturated Fat: 1gSodium: 690mgPotassium: 709mgFiber: 16gVitamin A: 3500IUVitamin C: 8mgIron: 2.5mg
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