Jill's Slow Cooker Split Pea Soup

Modified from a yellowing, falling-apart 1976 Mike Roy cookbook (remember him ... one of the very first of TV chefs?), this recipe for Slow Cooker Spit Pea Soup is a total go-to in my recipe repertoire. Not only for its ease of preparation but for its downright deliciousness. MWAH!

1 (ham bone or hock optional)

1 lb split peas (or 1/2 lb. each of green and yellow)

1 lb smoked sausage (beef, pork, chicken, turkey ... your choice)

6 cups water

1 fennel bulb (onion), diced

1 or 2 carrots, diced

1 stalk celery, diced

¼ tsp thyme, dried

¼ tsp savory, dried

1 tsp salt

¼ tsp pepper

1 cup almond, soy, coconut milk or cream (or dairy milk if using)

1 tbsp butter, softened (or melted)

1 tbsp gluten-free, almond, or coconut flour

grated non-dairy Cheddar or Parmesan cheese (or dairy versions if using)

Place all ingredients except milk (cream), flour, butter, and cheese in slow cooker.

Cover and cook 8 to 10 hours on LOW.

Remove (ham bone and) sausage; cool slightly and dice the meat.

Puree soup in a food processor or blender in batches. Alternately, (I do) use an immersion blender.

Turn heat to HIGH. Return sausage (and diced meat) and pureed soup (if processed) to slow cooker. Add milk; if the soup is thin (it never is for me) mix flour and (melted) butter together and add to thicken. Alternately, finish soup with butter(add 1 Tbsp softened to hot soup) and allow it to melt.

Serve garnished with grated cheese of choice.

Print Options:

Jill’s Slow Cooker Split Pea Soup