Ingredients
Scale
- 1 lb (450 g) split green peas, rinsed
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups (1.4 L) low-sodium chicken broth
- 1 lb (450 g) ham hock or diced cooked ham
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- In the slow cooker, combine split peas, onion, carrots, celery, garlic, chicken broth, ham hock (or diced ham), bay leaf, and thyme.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until peas are tender.
- Remove the ham hock, shred the meat, and return it to the soup. Discard the bay leaf.
- Blend the soup with an immersion blender for a creamier texture or leave it chunky as preferred.
- Season with salt and pepper to taste before serving.
Notes
- Add a splash of cream for extra richness if desired.
- This soup freezes well for up to 3 months; reheat on the stove with a little extra broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: slow cooker, pea and ham soup, comfort food