Slow Cooker Split Pea Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8 servings
Ingredients
  • 1 1-pound bag of split peas, rinsed and picked over
  • 1 medium onion
  • 2 celery stalks
  • 2 carrots
  • 1 to 1½ pounds smoked pork shoulder or cooked ham
  • 2 quarts chicken broth
  • salt and pepper
Instructions
  1. Layer the split peas in the bottom of a large slow cooker.
  2. Finely chop the onion, celery and carrots. Layer the chopped vegetables on top of the peas in the slow cooker. DO NOT STIR.
  3. Cut the pork shoulder/ham into several large chunks and place them on top of the vegetables.
  4. Pour the chicken broth on top of the peas, vegetables and ham. Season with 1 teaspoon each salt and black pepper. DO NOT STIR.
  5. Cover and cook on HIGH for 4-5 hours, or LOW for 8-9 hours, until the peas are softened and the soup has thickened. When done, remove the ham chunks and shred the meat. If you desire a smoother consistency, use an immersion blender to blend the soup. Add the shredded ham back into the soup. The soup may seem thin, but it will thicken considerably as it cools. Season the soup to taste and serve.
Notes
This soup doubles very easily and I almost always make a double batch. To double the amount of soup, use a 2-pound bag of split peas, double the vegetables and add an additional 2 cups of water.

Store in an airtight container for up to a week in the fridge, or store in the freezer in a freezer-safe container for up to one month.
Recipe by Sweet Peas and ABCs at https://www.sweetpeasandabcs.com/slow-cooker-split-pea-soup/