Slow Cooker Pea Soup
Slow Cooker Pea Soup
Print RecipeIngredients
- 2 cups (500 ml) of yellow split peas
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 cup (125 ml) finely sliced onion
- 2 cloves garlic, minced
- 1/3 cup (85 ml) fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 bay leaf
- 1 smoked pork hock
- Salt and freshly ground black pepper
- 6 cups (1500 ml) low-sodium chicken broth
Instructions
- If you’re using dried yellow split peas, soak them in water for at least 4 hours or preferably overnight.
- Place all the ingredients in the bottom of your slow cooker, except for the chicken broth.
- Add about 4 to 5 cups of chicken broth, just enough to cover your other ingredients, and reserve the remaining for later.
- Mix well. Cook on LOW for 8 hours, stirring occasionally.
- When the peas are tender, remove the smoked pork hock, discard the bone, and shred the pork meat. Return the meat to the slow cooker.
- Add the remaining chicken broth to reach the desired consistency.
- Remove the bay leaf. Season with salt and pepper. Serve!
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