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Slow Cooker Split Pea Soup Recipe

Slow Cooker Split Pea Soup Recipe
 

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15 MINS 


 Low for 8-10 hours or on High for 4-6 hours


Serves 6-8 people

INGREDIENTS
500g dried green split peas, rinsed and picked over
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
2 bay leaves
2 teaspoons dried thyme
2 liters vegetable broth
1 ham hock or 200g smoked ham, diced (optional)
Salt and black pepper to taste
2 tablespoons olive oil
Fresh parsley, chopped, for garnish
Croutons or crusty bread, for serving

 

METHOD

1. Chop the onion, dice the carrots and celery, and mince the garlic.

 

2. Heat olive oil in a skillet over medium heat. Sauté the chopped onion, diced carrots, diced celery, and minced garlic until softened.

 

3. Transfer the sautéed vegetables to the slow cooker. Add the rinsed split peas, bay leaves, and dried thyme.

 

4. If using, add the ham hock or diced smoked ham to the slow cooker.

 

5. Pour the vegetable broth over the ingredients in the slow cooker. Stir well to combine.

 

6. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the split peas are soft and the soup has a thick consistency.

 

7. About 30 minutes before serving, check the seasoning and adjust with salt and black pepper if needed. Remove the bay leaves.

 

8. Ladle the split pea soup into bowls. Garnish with chopped fresh parsley and serve with croutons or crusty bread on the side.



HANDY TIP

For an extra burst of flavour, you can add a splash of balsamic vinegar or a squeeze of lemon juice just before serving. This brightens up the soup and enhances the overall taste.

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