I know it may not be everyone’s favorite, but split pea soup brings back fond memories of my childhood. My mother, while a great cook from scratch, did still rely on canned soups and convenience food from time to time. Believe it or not, canned split pea soup was one of my favorite comfort foods.
I have no idea why I liked it so much, but I sure did. Since saying goodbye to cans in my own home, I wanted to introduce my kids to my beloved split pea soup and share with them one of my childhood favorites. What better week to do that then soup week! Yippee!
This slow cooker split pea soup is a dump it and forget it kind of dish, which I particularly love. You literally dump it all in and take out the ham hock right at the end and shred any meat that may be on the bone. It’s a hearty stick-to-your-ribs kind of meal. If you want extra bonus points for comfort, serve with some warm crusty bread for dipping.
I love me some good ol’ comfort food to warm the belly in the winter.
Slow cooker split pea soup
- 1 lb. dried split peas
- 1 1/2 cup chopped carrots
- 1 1/2 cup potatoes cubed
- 1 cup onion diced
- 2 cloves garlic
- 1 bay leaf
- 1 ham hock omit if vegetarian
- 6 cups broth or water add more if needed if soup is too thick
- salt around 1 1/2 tsp. Start with a small amount and work your way up. Depending on saltiness of broth and ham hock you may need more or less.
- 1/2 tsp pepper
Dump all ingredients in the slow cooker.
Cook on low for 5-6 hours.
Remove ham hock and shred any meat available and place back into soup.
Taste and adjust seasonings as needed.