Wednesday, February 19, 2014
Recipe: Slow Cooker Split Pea Soup (Gluten & Dairy Free)
The flavour is the best when cooked with a ham hock or some bones, but it works fine without for a delicious vegan soup. I cook mine in the slow cooker, but it could be cooked in a pot on the stove as well.
This soup freezes well, so I often double the recipe and freeze half in freezer bags that I store flat in the freezer. The soup will need a bit of liquid added to it once defrosted, as the peas continue to absorb liquid.
Split Pea Soup
Makes 6-8 servings
2 cups dried yellow split peas
8 cups vegetable broth (You may need more liquid as the soup cooks. You can add more broth or just us water)
1 ham hock (optional)
1 onion, diced
2 cups diced, cooked ham (optional)
2 tsp. thyme
Salt & Pepper to taste (I wait until the end for the salt because I find it's often salty enough with the ham)
Preheat slow cooker
1- Wash split peas and pick through for any small stones. Add diced onion, split peas, thyme, ham hock, and broth in the slow cooker. Stir to combine.
2- Set slow cooker to 6 hours. Stir soup every 30 minutes or so, adding more liquid if necessary as soup thickens. Taste the soup on occasion, and remove the ham bone early if the soup reaches the desired flavour.
3- Add cooked ham in the last 30 minutes. Soup is ready when peas are soft and mushy. There shouldn't be a need to blend the soup. Remove the ham hock and season if necessary.