Rule #392: Sometimes, the easiest things are the most rewarding.
There’s something so delightfully perfect about Slow Cooker Split Pea Soup. It’s easy. It’s healthy. It’s delicious. All you’ve gotta do is dump everything in your crockpot and go! This is one of our favorite meals in the fall when schedules are busy and tummies are hungry.
I personally like to purée my Slow Cooker Split Pea Soup so that it’s completely smooth. Jon Boy prefers it to be a little chunkier and almost stew-like. The taste is equally as delicious!
The best part of this Slow Cooker Split Pea Soup is that you don’t have to soak the dried split peas overnight. You’ve just gotta rinse them with some cold water.
First, in your slow cooker, add a diced onion and some chopped carrots and celery.
Second, add in some minced garlic.
Then, add in 3 bay leaves, fresh or dried thyme, 6 cups chicken stock, 1 1/2 tsp. Kosher salt, and 1 tsp. freshly ground black pepper. Cover and cook on high for 10 hours.
Like I said, I like to purée the soup until it’s very smooth. I use an immersion blender like this one to get the job done easily, but you can use a blender if you like. You can also always leave the soup in its chunky form if that’s what you like just like Jon Boy.
Finally, add in some cooked, diced ham and stir. Serve away!
I like to garnish our Split Pea Soup with come seasoned croutons and fresh thyme. Makes it look awfully purty, don’t it?
We will typically have our Split Pea Soup with a simple side salad for an easy weeknight dinner that’s light and so tasty! I will freeze the leftovers (if there are any) for another time.
Slow Cooker Split Pea Soup
- 1 lb. dried split peas rinsed
- 1 cup baby carrots chopped
- 1 small yellow onion chopped
- 1 cup celery chopped
- 4 garlic cloves minced or pressed
- 3 bay leaves
- 4 sprigs fresh thyme or 1 tsp. dried thyme
- 6 cups unsalted chicken stock
- 1½ tsp. Kosher salt
- 1 tsp. freshly ground black pepper
- 12 oz. diced ham
- Combine all ingredients except diced ham in a slow cooker. Stir to combine, cover, then cook on high for 10 hours, until peas are softened. Remove bay leaves and thyme sprigs. Purée to desired consistency either by spooning soup into a blender or by using an immersion blender. Return puréed soup to slow cooker, stir in diced ham, and cook until ham is warmed (about 5 minutes).
- Garnish with fresh thyme and/or croutons, if desired.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.