Split peas are one of my favourite staples to keep around the kitchen. I will explain quickly why before I get to the recipe.
First, they are rich in soluble fibre which, in addition to helping to keep our cholesterol and blood sugar levels in check, also helps to make us feel full and satiated for a good long time.
Give them a good rinse and pick through them to be sure there are no small pebbles before you transfer them to your slow cooker.
Split peas require a slow, long cooking time in order to become tender enough to consume. This is why the slow cooker method is the best method for preparing Split Pea Soup.
This is one wholesome and delicious pot of soup! It freezes and reheats exceptionally well.
- 1 bag green split peas, rinsed well and drained
- 2 carrots peeled and chopped
- 1 large finely chopped white or yellow onion
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh thyme
- 1 teaspoon of dried rosemary
- 1 bay leaf
- 1 teaspoon salt plus additional as needed
- leftover ham or ham bone
- 1-litre chicken broth or more, as needed, divided
- some parsley as a garnish
Layer the ingredients, through the ham bone, in a slow cooker in the order listed. Add about 4 to 5 cups of chicken broth, just enough to cover ingredients. Reserve remaining chicken broth for later. Cover and cook on LOW for 8 to 10 hours.
Stir occasionally during cooking time. Discard the bay leaf. Use a spoon to lightly mash some of the peas against the side of the slow cooker and stir until nice and creamy, adding more broth, if needed, to reach desired consistency. Taste and season with additional salt and pepper, as needed.
This soup freezes exceptionally well. Freeze cooled soup in freezer containers. Thaw overnight in the refrigerator and then reheat in the microwave or in a saucepan on the stove. When reheating, thin with a little water or chicken broth, if desired.
All slow cookers can vary so please watch and adjust cooking time as necessary for your appliance.