I loved my mom’s pea soup growing up. She would take the ham bone from holiday dinners, throw it in a large pot with her pea soup mix, and let it simmer all day on the stove. We’d have soup for days!
I came across Tabs and Tidbits recipe for a slow cooker pea soup and thought I’d give it a try. I had a busy week and needed an easy, hearty meal I could take to go. Wow! I couldn’t believe how flavorful this soup was, no ham needed. If you’ve got a busy week, or just don’t feel like messing up your kitchen, toss everything in your crockpot while you’re having your morning coffee and lunch is made!
- 16 oz package of dried green split peas, rinsed
- 1 large leek or 2 smaller leeks (light green and white section only), chopped
- 3 celery ribs, diced (about two cups)
- 1 ½ cups of baby carrots, diced
- 2 cloves of garlic, minced
- ¼ cup of fresh parsley, chopped
- 6 cups veggie broth (a little extra to thin after cooked- water will work as well)
- 1 bay leaf
- Salt and pepper to taste
Throw everything into your crockpot, stir, and cover. Cook on high for 3-4 hours (my setting says 4 hours) or 7-8 hours on low. Don’t forget to remove the bay leaf before serving!
Note: My soup thickened after being refrigerated. Add a little broth or water to thin before reheating.