Slow Cooker Split Pea Soup 🍲🥕


 

1. Prep & Combine Ingredients

  1. Add split peas, ham hock, onion, carrots, celery, garlic, broth, thyme, bay leaf, and pepper to the slow cooker.

2. Cook Low & Slow

  1. Cover and cook on:

    • LOW for 8 hours (best for tenderness)

    • HIGH for 4–5 hours (if short on time)

3. Shred the Ham & Adjust Consistency

  1. Remove the ham hock, shred the meat, and return it to the pot.

  2. Discard the bone and bay leaf.

  3. For a smoother texture, blend half the soup with an immersion blender.

4. Serve & Enjoy!

  • Garnish with fresh parsley and serve with crusty bread.

Pro Tips

🔥 No ham hock? Use bacon or smoked turkey legs for smokiness.
⏳ Too thick? Thin with extra broth when reheating.
🍽 Make it vegan – Skip the ham and use vegetable broth + smoked paprika.

Serving Ideas

  • With a grilled cheese sandwich – The perfect pairing

  • Topped with croutons – For extra crunch

  • As a freezer meal – Portion and reheat later

FAQ

Q: Do I need to soak the split peas?
A: No! They cook perfectly in the slow cooker.

Q: Can I use yellow split peas?
A: Yes, but the flavor and color will differ slightly.

Q: How long does it keep?
A: 5 days in the fridge or 3 months frozen.

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