Perfect! Here’s a Crockpot Split Pea Soup recipe—easy, hearty, and hands-off. I’ll make it simple so you can just toss everything in and let it cook.
Ingredients (serves 6–8)
- 1 lb (450 g) dried split peas, rinsed
- 1 ham bone or 2 cups diced cooked ham (optional, for flavor)
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2–3 garlic cloves, minced
- 1–2 bay leaves
- 1 tsp dried thyme
- 6 cups vegetable or chicken broth
- 1–2 cups water (adjust for desired thickness)
- Salt and pepper to taste
- Optional: 1 tsp smoked paprika or 1/2 tsp cumin for extra flavor
Instructions
1. Prepare Ingredients
- Rinse the split peas under cold water until water runs clear.
- Dice the vegetables and garlic.
2. Load the Crockpot
- Place peas, ham (or ham bone), onion, carrots, celery, garlic, bay leaves, thyme, and optional spices in the crockpot.
- Pour in the broth and water. Stir to combine.
3. Cook
- Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours.
- The peas should be soft and the soup thick.
4. Finish
- If you used a ham bone, remove it, pick off any meat, and return meat to soup.
- Remove bay leaves.
- Adjust seasoning with salt and pepper.
5. Optional Blending
- For a smoother soup, use an immersion blender to puree part or all of the soup.
6. Serve
- Serve hot with crusty bread or crackers.
- Garnish with fresh parsley if desired.
💡 Tips:
- For a vegetarian version, skip the ham and use vegetable broth. Add smoked paprika for a smoky flavor.
- The soup thickens as it sits; add a little water or broth when reheating if needed.
If you want, I can also give a quick 1-hour stovetop version that tastes just as good as the slow-cooked one. Do you want me to do that?
