Slow Cooker Split Pea Soup: Easy and Delicious

This slow cooker split pea soup was inspired when I noticed ham offcuts on offer in my local supermarket, and it occurred to me that I hadn't had home made pea and ham soup since I was a kid.

I grabbed the ham, (chunky bits), and carried on round - found the green split peas and some dried parsley to throw in as well. Then when I got back to the kitchen an started putting the ingredients together, I suddenly wondered what would happen if I threw some dried peppercorns in as well at the start of cooking.

Well, the result was a beautiful full-bodied soup and the dried peppercorns came out soft and succulent, giving little taste explosions with each mouthful.

For vegetarian split pea soup, just leave out the ham and add potatoes or barley.

Serves:

Four

Preparation time:

Less than ten minutes

I served this crockpot split pea soup with croutons and garlic bread. More on making croutons below

Slow Cooker Split Pea Soup

Ingredients for this Slow Cooker Split Pea Soup

8 oz. (250 gm.) green dried split peas
8 oz. (250 gm.) cubed ham. (or a meaty ham shank)
A chopped onion
A clove of garlic, (Crushed, pressed or grated)
Two Bay leaves
A sprinkling of dried or fresh Parsley
A sprinkling of dried peppercorns
3/4 litre, ( 1.5 pints) water

Cooking Method

Put the dried split peas into the slow cooker and add the rest of the ingredients, add the water and sprinkle the parsley dried peppercorns on top.

Cook on low for eight hours or on high for four hours. Soup is ready when the peas are soft and, if using a ham shank, the ham falls off the bone.

Making Croutons

Croutons are very easy to make, or you can buy them in packets. To make croutons, cube some bread and shallow fry the cubes in olive oil - keeping them moving until they're brown all over.

Slow Cooker Split Pea Soup Tips

Ham can be too salty. If you think that might be the case, boil the ham for 20 minutes and throw away the salty water before using the ham.

Adding barley will mean that a little more water is needed because it will be absorbed.

Do You Have a Favourite Recipe for This?

Do you have a favourite slow cooker recipe for this? Would you like to share it?

Slow Cooker Soup Tips

Sometimes a slow cooker soup recipe will need to be thickened before serving. If the basis of the soup contains peas, lentils, root vegetables or beans, pureeing the soup with a hand blender will thicken it.

The easiest way to thicken other types of soup is to use cornflour, (cornstarch). Put a teaspoon of cornflour in a cup, add a little cold water, mix well and stir into the soup and wait a few minutes. If it's still not thick enough, repeat.

Rice, cornmeal, breadcrumbs, bulgar wheat and arrowroot can also be used for thickening soups.

Spinach, cabbage, sprouts, broccoli and artichokes are best avoided in slow cooker soups as they can taste bitter.

Added flavour can be achieved by roasting or frying meat and vegetables before using.

Soups look more attractive served with croutons, a whirl of cream or fresh chopped herbs sprinkled on top.

If a soup is too acid, it can be sweetened with a little sugar or honey.

Wine, if used, should be stirred into the soup shortly before serving.

Don't add more salt if using stock cubes. For a soup that is too salty, adding an uncooked, peeled potato for the last half hour will absorb salt. Remove potato before serving.

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