Slow Cooker Split Pea Soup

Name: Slow Cooker Split Pea Soup
Total time: 310 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 2 leeks (sliced thin, washed and rinsed very well); ½ large onion (diced small); 8 baby red potatoes (diced into 1-inch pieces); 2 cloves garlic; 2 bay leaves; 1 teaspoon dried thyme or Italian seasonings; 1 ham bone; 1½ cups dried split peas; 3 cups chicken broth; 3 cups water; ½ teaspoon kosher salt (adjust to taste); ½ teaspoon freshly ground black pepper (adjust to taste)

The secret to this easy Slow Cooker Split Pea Soup? Chunks of tender ham, which infuse the peas and potatoes with deep, rich flavor.

⏱️ 310 min 🔪 Prep: 10 min 🔥 Cook: 300 min 📊 Hard 👁️ 24 views

👨‍🍳 Start Cooking

Foto: Barefeet In The Kitchen

Ingredients

8 servings

2 leeks (sliced thin, washed and rinsed very well)
½ large onion (diced small)
8 baby red potatoes (diced into 1-inch pieces)
2 cloves garlic
2 bay leaves
1 teaspoon dried thyme or Italian seasonings
1 ham bone
1½ cups dried split peas
3 cups chicken broth
3 cups water
½ teaspoon kosher salt (adjust to taste)
½ teaspoon freshly ground black pepper (adjust to taste)

Steps

Layer the leeks, onion, and potatoes into the bottom of the pot. Add the ham bone, split peas, garlic, thyme, and bay leaves. Pour the chicken broth and water on top of everything.
Cook on high for 4-6 hours, or until the peas disintegrate into the broth and the potatoes are tender. Use a fork to remove and shred any remaining meat from the ham bone. Discard the ham bone. Remove the bay leaves and stir the soup.
Season with salt and pepper to taste. Serve now or reduce heat to low and hold for an additional hour or two.