Slow Cooker Split Pea Soup

I wish you could smell this. 

I don’t know what compelled me to make split pea soup for the first time. It’s never been my first choice in restaurants; I think that I just assumed it was full of cream and dairy, which I’ve avoided for as long as I can remember. And let’s be honest, the pea green hue and mushy texture leave a bit to be desired, visually. But a few years ago, I did the math on how easy and inexpensive a split pea soup could be to create, and how many meals it could stretch into. So I started developing a dairy-free version!

The fresh vegetables in this recipe go a long way to add a delicious fresh flavor. Any time I can add leeks to a recipe, I do! The noodle-like strands add another layer of oniony deliciousness. The base of this soup is still a beautiful canvas to build in whatever flavors you enjoy. Like it spicy? Add some smoked paprika or cayenne pepper to jazz it up. My favorite seasoning of the moment is Penzey’s Sunny Paris blend, which works great with the leeks and peas.

Here’s what I’ve learned to love about making this soup. First, it turns out that I prefer split pea soup when it’s a thicker, stew-like consistency. So my recipe doesn’t go overboard on the stock. I also love that I don’t need to use too many kitchen tools to get this made. In the slow cooker, the split peas are gently massaged into a soft texture – no blender or immersion blender is needed to smooth it out. But these are just my choices! You can always add more stock or blend to your heart’s content (before you add any meat!) if that’s the texture that you prefer.

For serving, a lot of restaurants serve with a dollop of sour cream or crème fraiche. That’s obviously not for me. I like to serve this soup with some simple garlicky croutons from my pantry, or make a quick gremolata to add a zip of freshness (parsley, lemon zest and garlic – very easy!). Both are great vegetarian options.

Like most soups, this one freezes and reheats well. I reheat in a sauce pot on the stove with an extra splash of stock or water to loosen it up a bit. It doesn’t take much effort to enjoy an encore bowl!

SLOW COOKER SPLIT PEA SOUP

INGREDIENTS

• 4 leeks
• 3 carrots, sliced
• 3 celery stalks, chopped
• 1 large onion, chopped
• 1 lb dried green split peas, rinsed 
• 1 bay leaf
• Salt, Pepper
• 2 tbsp oil
• 4 cups broth (chicken or vegetable)
• 1 lb cooked meat of your choice (ham cubes, fresh deli chicken sausage, leftover shredded chicken, etc.)
• Optional seasoning: 1 Tbsp Penzey's Sunny Paris blend
• Optional toppings: croutons, parsley & lemon gremolata

INSTRUCTIONS

1. Prepare the leeks: Discard outer leaves, tops and root ends. Split the leeks lengthwise. Rinse very well. (I usually let the leeks soak in a bowl of cold water while I chop the rest of the vegetables; any sand inside the leeks will sink to the bottom of the bowl). 
2. In a large skillet: stir fry all vegetables and seasonings in the oil over medium-high heat for a few minutes or until the vegetables are slightly limp. Add the broth to the pan and bring to a boil.
3. Transfer the skillet veggie mixture into your slow cooker and cook on low for 8 hours or high for 4-5 hours.
4. Add in the meat during the last 20 minutes of cooking.
5. To serve, season with additional salt & pepper and extra toppings of your choice.

Four hours until velvety, soupy goodness.