All Day Pea Soup Crock Pot
Warm up your kitchen and soul with this comforting All Day Pea Soup Crock Pot recipe, a hands-free favorite perfect for busy weekdays or relaxed weekends. This hearty soup combines tender dried split peas, smoky ham hock (or a vegetarian option with vegetable broth), and a medley of fresh vegetables like carrots, celery, and onion, all slow-cooked to perfection. Infused with aromatic thyme and bay leaf, this velvety soup can be customized to your desired texture—pureed for creaminess or left chunky for a rustic touch. With just 15 minutes of prep and a blissfully long simmer in your crock pot, this recipe delivers robust flavors with minimal effort. Serve it up hot, garnished with fresh parsley, and pair it with crusty bread for a satisfying, wholesome meal. Perfect for cozy evenings or meal prepping, this crock pot pea soup recipe is a must-try!
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Recipe Information
Ingredients
- 1 pound dried split peas
- 1 large ham hock (or diced smoked ham)
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 dried bay leaf
- 6 cups chicken broth (or vegetable broth for vegetarian option)
- 2 cups water
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Rinse the dried split peas thoroughly under cold water and remove any debris or discolored peas. Drain and set aside.
In the base of a large crock pot, add the split peas, ham hock (or diced smoked ham), carrots, celery, onion, and garlic.
Sprinkle in the dried thyme and add the bay leaf.
Pour in the chicken broth and water, ensuring that the ingredients are submerged and well-covered with liquid. Stir gently to combine.
Add salt and black pepper, and stir once more.
Cover the crock pot with the lid and set it to cook on low for 8 to 10 hours, or on high for 4 to 6 hours. Stir occasionally if possible.
After the cooking time, check the consistency of the soup. If you prefer a creamier texture, use an immersion blender to partially puree the soup to your liking. Alternatively, leave it chunky for a more rustic feel.
Remove the ham hock, shred the meat, and stir it back into the soup. Discard any bones or tough pieces.
Taste and adjust seasoning with additional salt and black pepper if needed.
Serve hot, garnished with fresh parsley if desired, alongside crusty bread or crackers.
Nutrition Facts
Calories |
2490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 82% | |
| Sodium | 11931 mg | 519% | |
| Total Carbohydrate | 332.6 g | 121% | |
| Dietary Fiber | 128.9 g | 460% | |
| Total Sugars | 61.7 g | ||
| Protein | 224.2 g | 448% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 577 mg | 44% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 7628 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
