Split Pea Soup - Slow Cooker Version
Split Pea Soup is so easy to make in your Slow Cooker! Perfect for the cold weather, too!
Servings 10 servings
Calories 238kcal
Cost $3
Ingredients
- 2 carrots, diced
- 2 celery stalks, with tops, diced
- 1 cut onion, diced
- 1 tsp Olive Oil
- 2 cloves garlic, minced
- 1 ham hock size doesn't really matter
- 1 lb dried split peas
- 1 quart vegetable or beef stock to cover
- 1 rind from hard cheese, such as parmesan, gruyere
- 1 tsp Pepper
- 1 tsp Salt
- 2 cups diced ham optional
Instructions
- Prepare vegetables
- Brown ham hock in heavy pan.
- Add browned ham to slow cooker.
- Saute vegetables in olive oil, in same pan as you used for ham, until softened. Add garlic and sauté for a few more minutes.
- Add vegetables to slow cooker with peas and stock. If the stock does not cover everything, add water to cover. Season with salt and pepper. Stir.
- Slow cook on low for 6-8 hours, until thick and peas are soft. If desired, add ham the last hour just to heat through. Remove ham hock and discard.
Notes
Substitute leftover ham for the ham hock, if you have some.
Leftovers can be refrigerated for 3-4 days.
Can be frozen for up to 6 months.
Thaw in refrigerator.
To reheat, place in microwave safe bowl and microwave 60-90 seconds. Can also be heated in a small saucepan with a tablespoon of water.
Nutrition
Calories: 238kcal | Carbohydrates: 30g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 962mg | Potassium: 552mg | Fiber: 12g | Sugar: 5g | Vitamin A: 2345IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2.4mg