Slow-simmered split pea soup



10 min


4 hrs 16 min


11 cups

Slow-simmered split pea soup

Andreas Trauttmansdorff

Imagine coming home to a big batch of heartwarming pea soup, without turning on the stove. Now that's a comforting thought! Just pull out the slow cooker and the rest is easy. It's worth it to use the smoked pork hock - it adds extra layers of flavour.


  • 450-g pkg dried green split peas
  • 4 cups chicken broth
  • 3 cups water
  • 3 celery stalks , thickly sliced
  • 3 carrots , sliced
  • 1 onion , finely chopped
  • 2 tsp dried Italian seasoning
  • 2 bay leaves
  • 500 g smoked pork hock , about 1 lb
  • 2 tsp Chipotle Tabasco sauce , optional


  • Rinse peas with water. Drain well, then place in the bowl of a slow cooker (or see Stovetop directions, below). Pour in broth and water. Stir in celery, carrots, onion, Italian seasoning and bay leaves. Add pork hock.
  • Cover and cook until pork is tender and falling off the bone, 4 hours on high or 6 hours on low. Discard bay leaves. Place pork on a cutting board. Remove and discard skin, fat and bones. Cut meat into chunky pieces.
  • To thicken soup, whirl one-third in a food processor, then return to slow cooker. Add pork and stir to evenly mix. Taste and stir in Tabasco. Soup will keep well, covered and refrigerated, up to 3 days or freeze up to 3 months.

Nutrition (per serving)

  • Calories
  • 194,
  • Protein
  • 16 g,
  • Carbohydrates
  • 29 g,
  • Fat
  • 2 g,
  • Fibre
  • 4 g,
  • Sodium
  • 619 mg.

Tips: Combine ingredients in a large saucepan. Cover and bring to a boil. Reduce heat and simmer until peas and pork are tender, 1 1/2 to 2 hours. Continue with recipe as above.