You already know I’m a soup junky. And a slow cooker junkie. Well, maybe you didn’t know that I also love peas! And this Slow Cooker Split Pea Soup makes me happy. Even my husband who despises peas really likes this soup. I won’t lie and tell you it’s pretty because, hey – we’re talking about peas. But what it lacks in sex appeal, it definitely makes up for in flavor.
This recipe freezes beautifully, so you can make a giant batch and put half away for another time. I like to serve it with corn bread or pumpkin biscuits and whipped maple cinnamon butter. It’s perfect for cuddling up on the couch when it’s cool out, or enjoying around the fire pit with friends.
Slow Cooker Split Pea Soup, Ingredients:
- Dried split peas, 16 ounces*
- 6-8 cups chicken stock or broth (enough to cover ham hocks) (click here to learn how to make your own chicken stock)
- 2 smoked ham hocks
- 1/2 cup finely chopped onion
- 1 tablespoon minced garlic (If you don’t have a garlic press, you’re missing out!)
- 1 cup chopped carrot
- optional garnish: diced ham
Slow Cooker Split Pea Soup, Directions:
- Add ingredients to slow cooker and cook on high 4-6 hours or low for 8-10 hours.
- Remove ham hocks and mash soup with a fork or blend with an immersion blender, depending on your consistency preference. (I like mine smoooooth).
- Optional step: brown diced ham in a skillet and serve on soup.
Shop for items used or inspired by this recipe!
- 7 Quart Crock Pot Slow Cooker
- Bob’s Red Mill Green Split Peas
- Swanson’s Chicken Stock
- Cuisinart 2-Speed Immersion Stick Blender
- OXO Good Grips Garlic Press
- Cuisinart Stainless Steel Cookware
- Super cute soup bowls
- Darth Vader Apron
*to make this more “paleo” friendly, sub fresh or frozen peas. approximate equivalents: 2 cups fresh peas = 1 cup