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Split Pea Soup Slow Cooker

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Split Pea Soup is so easy to make in your Slow Cooker! Perfect for the cold weather, too!

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Split Pea Soup

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I have been on serious soup kick of late. This is evidenced by, to name a few, this Cauliflower Cheese Soup, this Mexican Turkey Soup and this yummy Curried Carrot Soup!

Soup is so easy to make, especially if you use your slow cooker! No stirring required!

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Another bonus with soups is they are usually packed with a variety of vegetables (nutrients) and can be easily made gluten free, dairy free and vegetarian or vegan. They are perfect for warding off, or lessening the effects of the common cold! Which is something those of us in the frozen north can always use, this time of year.

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I have to say that I am the one in the family who is crazy about soup! My husband likes a good chicken soup once in a while and maybe a bowl or 2 of this Split Pea Soup, but that’s about it. Therefore, I end up eating most of batch! I will throw it the freezer in single serve portions and take it out for lunch. So easy and delicious!

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Although I normally sauté the vegetables first, this step is not crucial. It just adds a bit of depth to the soup.

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This soup I started with a smoked ham hock to give it that lovely smoky flavor. When the soup is done, remove the ham hock and discard. The meat is super fatty. I then added some ham that I had leftover in the freezer.

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What is your favorite soup? I love how gorgeous this Easy Clam Chowder is from Elaine! You know of my great love for all things seafood! This Split Pea Soup for the slow cooker is one of mine! Also, check out this yellow split pea soup.  I hope you like the recipe for Split Pea Soup!

Enjoy! And have fun cooking!

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Recipe

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Split Pea Soup – Slow Cooker Version

Split Pea Soup is so easy to make in your Slow Cooker! Perfect for the cold weather, too!
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5 from 4 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 10 servings
Calories: 238kcal
Author: Beth Neels
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.
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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
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10 Comments

  1. 5 stars
    Slow cooker soups are perfection! Who doesn’t want to smell something like this simmering away all day long? And I love that you use cheese rind. Such a great way to use up that last bit.

  2. 5 stars
    I could eat soup every day! I always make a big batch and then freeze it in individual portions to have for lunch. Split pea is a favorite!

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