Slow Cooker Split Pea Soup
Classic split pea soup made effortlessly in the slow cooker. Dairy-free, high in fiber, and incredibly cheap to make.
PROTEIN 18g
CALORIES 280
P:E RATIO 6.4
TIME 490m
YIELD 8
P:E 6.4
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1 lb dried green split peas, rinsed FLAVOR
1 smoked ham hock FLAVOR
1 onion, diced FLAVOR
3 carrots, diced PRODUCE
2 stalks celery, diced PRODUCE
6 cups water FLAVOR
1 tsp thyme FLAVOR
1 bay leaf FLAVOR
Salt and pepper to taste FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 5 days. Freeze for up to 3 months.
- Batching: For a smoky vegetarian version, use smoked paprika instead of ham hock.
- Reheat: Microwave 2-3 minutes or stovetop over medium heat. Add water to thin if needed.
EXECUTION STEPS
01
HIGH HEAT SEAR
Place all ingredients in the slow cooker.
02
HIGH HEAT SEAR
Cook on LOW for 8 hours or HIGH for 4 hours.
03
VEGGIE STEAM-SAUTÉ
Remove ham hock, shred any meat from the bone, and return meat to the pot.
04
THE ASSEMBLY
Remove bay leaf. Stir well — the peas will have broken down into a thick, creamy soup.
05
STEP 5
Season with salt and pepper to taste.