Slow-simmered split pea soup

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.


( 71 ratings )

Total time:
4 hours 16 minutes
Preparation time:
10 minutes
11 cups
Andreas Trauttmansdorff

Slow-simmered split-pea soup. 
Photo, Andreas Trauttmansdorff.


  • 450 g pkg dried split green 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 (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.

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.

Nutrition (per Serving)

16 g
29 g
619 mg

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