Slow-simmered split pea soup


  • Prep Time10 mins
  • Total Time4 hrs 16 mins
  • Makes11 cups
Slow-simmered split pea soup

Andreas Trauttmansdorff

Chatelaine Triple Tested


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

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.