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Lentil and Split Pea Soup for the Crock Pot

by on October 14, 2011 in Creamy Soups, Soups October 14, 2011 Creamy SoupsSoups
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Over the years I’ve added, subtracted and tweaked this recipe until it is just right. A fantastic thick, veggie-filled soup perfect for a fall evening.

Ingredients

  • 1 whole Large Onion, Grated
  • 1 whole Large Potato, Grated
  • 2 whole Large Carrots, Grated
  • 2 whole Celery Sticks, Chopped Or Grated (with Leaves)
  • 1 whole Large Garlic Clove, Pressed
  • 6 cups Chicken Stock
  • 1 cup Split Peas
  • 1 cup Lentils
  • 1 whole Bay Leaf
  • ¼ teaspoons Dried Thyme
  • 1 whole Smoked Ham Hock

Preparation

While you can take the time to chop your veggies, I grate all of mine using a food processor not only to save time but to make a thick, stew-type soup.

Add all ingredients to the slow cooker and stir to combine. Cook on low for 8-10 hours or on high for 4-6 hours. After it’s cooked, remove the ham and bones. Chop up meat and add back to the soup; discard bones.

Yum!

2 Comments

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anneegirl on 4.15.2015

Dry lentils and dry peas.

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Liz on 10.25.2011

what kind of lentils? Dried? Or canned? :-)

2 Reviews

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Danka on 10.27.2013

When I put it in the pot in the morning, honestly I was a little concerned about how it was going to turn out. But it was awesome! This recipe is a keeper.

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sarahwbs2506 on 10.27.2011

When this was done cooking I was a little concerned at the look and texture….so I removed the ham hock and used my immersion blender to puree the soup…picked the meat off the bones and added it back in….AND…IT WAS THE BEST SPLIT PEA/LENTIL SOUP I’VE EVER HAD! I EVEN TOOK SOME TO MY NEIGHBORS AND THEY LOVED IT! Thanks!

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