Slow Cooker Split Pea Soup is a hearty favorite made with dried split yellow peas in the slow cooker or crockpot.
Slow Cooker Split Pea Soup
By Sue Lau | Palatable Pastime
One of my favorite things to do during the autumn months is to plug in my slow cooker and start adding things to it one after another: a tasty mirepoix of diced carrot, onion, and celery, a few small bay leaves from my bay tree, sprigs of fresh thyme from my herb garden (at least until first frost, when the thyme is dried in the microwave). I’ll use my own vegetable broth too- I make it from my scraps bags I keep in the freezer: peelings, mushroom tips, celery leaves, etc. Simmered on the stove for a few hours always makes a frugal broth. I do the same thing for scraps bags with chicken, turkey, shrimp shells, fish bones….beef bones are nice too, especially if you brown them first in the oven.
Soups can be made so many ways, but my favorite seasonings are almost always the mirepoix with garlic and thyme. Soups like these can easily be adapted to what you have on hand: a stray ham bone, leftover chicken, bits of smoked sausage…maybe ever some potato in a vegetarian version instead of meat. The sky is the limit.
All day long your home will be filled with the aromas of home cooking, which you have put together with love. I know mine does. And I put my heart and soul into everything I cook. I hope you do as well. Until next time-
~Sue
Slow Cooker Split Pea Soup
Ingredients:
- 1 pound yellow split peas or split channa dal, sorted and rinsed
- 1 cup chopped onion
- 1 cup diced celery
- 1 cup diced carrots
- 1 tablespoon freshly chopped garlic
- 1 teaspoon dried thyme
- 2-3 small dry bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 cups vegetable broth
- 8 ounces diced ham (add later)
Method:
- Cook on low for 10 hours, adding ham last 30-60 minutes of cooking.
From the kitchen of palatablepastime.com
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Looks so yummy and healthy
Now this looks a lot better than the green versions out there. Yum!