She Strengthens

The Magic of Slow-Cooked Split Pea Soup

When it comes to comfort food, few dishes can rival the warm, satisfying taste of slow-cooked split pea soup. This hearty, naturally creamy soup is a game-changer for busy home cooks, as it’s incredibly easy to prepare and can be customized to suit any taste.

A Simple yet Flavorful Recipe

To make this magic happen, start by layering dried green split peas, diced carrots, celery, and yellow onion in your slow cooker. Add some minced garlic, fresh parsley, and a bay leaf for extra flavor. Then, place a meaty smoked ham bone or two ham hocks on top of the vegetables. You can prepare the recipe up to this point the night before and refrigerate it until you’re ready to cook.

Let the Slow Cooker Do the Work

Pour in low-sodium chicken or vegetable broth and water, and season with salt and pepper to taste. Cover the slow cooker and let it work its magic for 5 to 10 hours, depending on your desired level of doneness. The result is a rich, velvety soup that’s packed with protein and fiber.

Finishing Touches

Once the soup is cooked, remove the ham bone or hocks and let them cool. Then, shred the meat and return it to the pot, discarding the skin and bones. Stir to combine, and season with additional salt and pepper if needed.

A Versatile and Freezer-Friendly Option

This recipe makes 6 to 8 servings, making it perfect for meal prep or freezing for later. Simply portion the soup into individual containers and store them in the freezer for up to three months. When you’re ready to enjoy, simply thaw and reheat.

Ingredients:

• 1 pound dried green split peas, rinsed
• 2 medium carrots, peeled and diced
• 2 medium celery stalks, diced
• 1/2 medium yellow onion, diced
• 2 medium garlic cloves, minced
• 2 fresh Italian parsley sprigs
• 1 bay leaf
• 1 meaty smoked ham bone or 2 ham hocks (about 1 pound)
• 4 cups low-sodium chicken or vegetable broth
• 2 cups water
• Kosher salt
• Freshly ground black pepper