Classic pea soup doesn’t really need much in the way of modifications to make it a nutritious comfort food. This version begins with a classic French mirepoix and adds a bit of garlic for good measure. Bay leaf and parsley are suggested, but do change the flavor profile of a typical pea soup, so you may wish to omit them if your favor recipe doesn’t already call for them. Much of the salt in the recipe comes from slow cooking the peas with ham or a ham bone, so if modifying the recipe into a vegetarian option, you may wish to adjust the salt to taste.
Split pea soup is a comfort foot that sticks to your ribs, and this traditional recipe will serve it up just like your mom always made it…with the convenience of a slow cooker. For a vegetarian option, substitute low-sodium vegetable broth for part or all of the water and omit the ham bone.
Servings: 8 (322 G)
Prep Time: 10 min.
Cook Time: 4 hours 10 min.
- 1 (16 oz.) pkg. of dried green split peas, rinsed
- 1 meaty ham bone (equivalent to about 2 cups of ham)
- 3 carrots, peeled and sliced
- ½ cup chopped onion
- 2 celery stalks plus leaves, chopped
- 2 cloves of garlic, minced
- 1 bay leaf
- ¼ cup fresh parsley, chopped (2 tsp. parsley flakes)
- ½ tsp. fresh pepper
- 1½ quarts hot water
- Combine all ingredients in a slow cooker.
- Cover and cook on HIGH for 4-5 hours or on LOW for 8-10 hours, until peas are very soft and ham falls off the bone.
- Removed bones and bay leaf. If desired, mash peas.