Slow-simmered split pea soup

Prep 10 min
Total 4 hours 16 min
Makes 11 cups



450-g pkg
dried green split peas
4 cups
3 cups
celery stalks, thickly sliced
carrots, sliced
onion, finely chopped
2 tsp
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.

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.


Calories 194, Protein 16 g, Carbohydrates 29 g, Fat 2 g, Fibre 4 g, Sodium 619 mg.
Recipe Collections
Latest Recipes