#Flashback Friday I grew up thinking my mom was weird every single time I saw her eating green soup. Not just any soup, but, green pea soup. Who knew as an adult, once I had my first bite of that funky mystery green soup at Split Pea Andersen’s that my mother could not convince me to try, I’d be hooked.
Split Pea Soup was one of the first soup recipes I attempted making when I was in college. There is something so incredibly delicious about the way the smoky ham bone makes the creamy split peas taste like bacon. This soup is naturally velvety in texture from the split peas, but, the carrots, celery and fresh, sweet green peas add a nice crunch.
This recipe is a spin I’ve taken by combining one of my all time favorite Crockpot Split Pea Soup Recipes made with Kielbasa! and a new recipe for Two- Pea Soup from my Weight Watchers I Love Leftovers Cookbook. I lightened up this version by using ham from the shank, however, you can easily make this soup VEGAN by omitting the ham bone and adding 2 tsp of liquid smoke for that smoky kick.
Whatever route you go, be sure to add in the fresh green peas. They add a whole other layer of flavor, texture and sweetness making this green soup one I guarantee you will want to eat over and over again.
SLOW COOKER SPLIT PEA & HAM SOUP (print it!)
INGREDIENTS
- 16 oz yellow split peas
- 1 smoked ham hock or shank
- 1 large onion, chopped
- 6 carrots, sliced
- 6 celery stalks, sliced
- 3 garlic cloves, minced
- 1 sprig fresh thyme
- 2 bay leaves
- 2 tsp crushed red pepper flakes, optional
- 8 cups of reduced or no sodium chicken broth or water
- 20 oz frozen green peas
- sea salt and black pepper to taste
INSTRUCTIONS
Note: I provided instructions below so you can cook this all day in your slow cooker or cook it in an hour or two on your stove top.
1. Spray a large 6 quart slow cooker with nonstick spray. Combine the split peas through the broth in the slow cooker. Cover and cook on low for 8-10 hours or high for 4-5 hours or until peas are tender.
2. 10 minutes prior to serving, remove the bay leaves, add the froze peas, ham from the shank (diced) and season to taste with salt and pepper.
3. STOVE TOP: Combine all the ingredients in a large soup pan over high heat. Bring to a boil, reduce heat, cover and continue cooking over medium low for 1 hour or until the peas are tender. 10 minutes prior to serving, remove the bay leaves, add the froze peas, ham from the shank (diced) and season to taste with salt and pepper.
Makes 10 heaping 1 1/2 cup servings, 1 WWFreestyle Smartpoint, 5 points+ each, 100% Simply Filling
Nutritional information per serving for all ingredients:
This soup freezes well so be sure to put a few single serving containers in the freezer for nights when you do not feel like cooking.
Enjoy!
My Mom was from Europe and made split pea soup all the time. Brings back very fond memories for me!
Long ago I had a friend who would bring a can of split pea soup and pumpernickel bread to work for her lunch. She would use that thick split pea soup, without adding water, and use it as a spread. I thought it was the grossiest thing – until i ate it! OMG it was good. But the sodium! oy vey!
This looks delish – question on the SF stats. Does the ham hock fall under the ham catagory even though it is smoked? Thanks for the info, appreciate it!
Jeannette
Hi Jeannette,
I put it under the lean ham category since I buy a skinless ham hock and remove all the fat.
Danica
Ok, you have talked me into 2 things:
trying Simply Filling and trying Split Pea Soup! I love soups but have never tried split pea. I’m sure I’ll love it though.
Yum! Another soup to try as soon we get a bit cooler here~~~below 85 degrees please!! My boyfriend LOVES soup of any kind so I am sure I will have no trouble getting him to try this!! Thanks Danica for the nice reply note!! My first two meals today have not been exactly points plus meals…but I tell myself (we are cleaning out the fridge and freezer of all the toxic stuff in prep) I will start wholeheartedly SOON!!! We live in Shawnee, KS, not far from either KCK or Indepen. Hey, you said you have 3 watermelons in you fridge as back up~~how long do you think a whole one will stay good?? I have one stashed from last week and am hoping to buy another week from it :-}?!?!?!?
Hi Marcie,
I have been known to keep my watermelons up to a month in the fridge.
Danica
Don’t know if you’ll ever receive this since it’s from a post five years ago,but, I finally found you again after many years. I thought you had given up blogging. My e-mail is still listed in your site, but I haven’t been receiving them. Oh well. I’ve spent the morning going through your old posts. Anyway, I’m planning on making the pea soup this week, although I have always used green split peas. Is there a reason for the yellow? Thanks so much, and I’m so pleased you’re stilling providing terrific recipes and a pleasant personality.
Hi Peggy,
Any type of split pea works for this soup so green is good. Yay, so glad you found me again. I had stopped for quite awhile but getting back to it. I’ll be sure to check your subscription to ensure its still registered.
Thanks for letting me know and asking,
Danica
Oh, I loved the reminder of Andersen’s Split Pea soup when we lived in CA and also having split pea soup with wurst when we lived in Germany. This looks yummy- printing it out now. Thanks for all you share.
If you leave out the ham hock and use just water, not broth, making it vegetarian and fat free, wouldn’t this count as 100% Freestyle and 100% Simply filling? And how much of a serving could you have to make it free?