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Prep Time:15 minsAdditional Time:8 hrsTotal Time:8 hrs 15 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:8 hrsTotal Time:8 hrs 15 minsServings:8Yield:8 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:8 hrs
Additional Time:
8 hrs
Total Time:8 hrs 15 mins
Total Time:
8 hrs 15 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsolive oil6ouncesdiced ham1 ½cupschopped yellow onions (from 1 onion)1cupchopped carrots (from 1 carrot)½cupchopped celery (from 1 celery stalk)2tablespoonsminced garlic (about 6 garlic cloves)½teaspoonblack pepper6cupsunsalted chicken stock1pounddried split peas1cupchopped peeled russet potato (from 1 potato)1teaspoonkosher salt1 ½teaspoonsfresh thyme leaves4ouncesFrench bread, cut into 1/2-inch slices
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsolive oil
6ouncesdiced ham
1 ½cupschopped yellow onions (from 1 onion)
1cupchopped carrots (from 1 carrot)
½cupchopped celery (from 1 celery stalk)
2tablespoonsminced garlic (about 6 garlic cloves)
½teaspoonblack pepper
6cupsunsalted chicken stock
1pounddried split peas
1cupchopped peeled russet potato (from 1 potato)
1teaspoonkosher salt
1 ½teaspoonsfresh thyme leaves
4ouncesFrench bread, cut into 1/2-inch slices
DirectionsHeat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the ham, onions, carrots, celery, 1 tablespoon of the garlic, and 1/4 teaspoon of the pepper; cook, stirring often, until the mixture is lightly browned and the vegetables are slightly softened, about 10 minutes. Transfer the mixture to a 5- to 6-quart slow cooker.Stir the stock, split peas, potato, salt, and 3/4 teaspoon of the thyme into the slow cooker. Cover and cook on LOW until the peas are tender, about 8 hours.Meanwhile, preheat the oven to 350 degrees F. Toss the bread cubes with the remaining 1 tablespoon oil, 1 tablespoon garlic, 1/4 teaspoon pepper, and 3/4 teaspoon thyme. Spread the bread cubes on a baking sheet, and bake in the preheated oven until browned and crisp, about 10 minutes, stirring after 5 minutes.Remove 2 cups of the soup mixture from the slow cooker, and place in a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Stir the pureed mixture into the soup in the slow cooker. Ladle the soup into bowls. Top evenly with the croutons.TipsMulticooker Directions: In Step 1, transfer the cooked ham and vegetables to the inner pot of a 6-quart multicooker. In Step 2, stir in the stock, split peas, potato, salt, and 3/4 teaspoon of the thyme. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the peas are tender, about 8 hours. Turn off the cooker. Meanwhile, complete Step 3. In Step 4, purée 2 cups of the soup as in Step 4. Stir the puréed mixture into the soup in the pot. Finish Step 4.Originally appeared: Everyday Slow Cooker
Directions
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the ham, onions, carrots, celery, 1 tablespoon of the garlic, and 1/4 teaspoon of the pepper; cook, stirring often, until the mixture is lightly browned and the vegetables are slightly softened, about 10 minutes. Transfer the mixture to a 5- to 6-quart slow cooker.Stir the stock, split peas, potato, salt, and 3/4 teaspoon of the thyme into the slow cooker. Cover and cook on LOW until the peas are tender, about 8 hours.Meanwhile, preheat the oven to 350 degrees F. Toss the bread cubes with the remaining 1 tablespoon oil, 1 tablespoon garlic, 1/4 teaspoon pepper, and 3/4 teaspoon thyme. Spread the bread cubes on a baking sheet, and bake in the preheated oven until browned and crisp, about 10 minutes, stirring after 5 minutes.Remove 2 cups of the soup mixture from the slow cooker, and place in a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Stir the pureed mixture into the soup in the slow cooker. Ladle the soup into bowls. Top evenly with the croutons.TipsMulticooker Directions: In Step 1, transfer the cooked ham and vegetables to the inner pot of a 6-quart multicooker. In Step 2, stir in the stock, split peas, potato, salt, and 3/4 teaspoon of the thyme. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the peas are tender, about 8 hours. Turn off the cooker. Meanwhile, complete Step 3. In Step 4, purée 2 cups of the soup as in Step 4. Stir the puréed mixture into the soup in the pot. Finish Step 4.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the ham, onions, carrots, celery, 1 tablespoon of the garlic, and 1/4 teaspoon of the pepper; cook, stirring often, until the mixture is lightly browned and the vegetables are slightly softened, about 10 minutes. Transfer the mixture to a 5- to 6-quart slow cooker.
Stir the stock, split peas, potato, salt, and 3/4 teaspoon of the thyme into the slow cooker. Cover and cook on LOW until the peas are tender, about 8 hours.
Meanwhile, preheat the oven to 350 degrees F. Toss the bread cubes with the remaining 1 tablespoon oil, 1 tablespoon garlic, 1/4 teaspoon pepper, and 3/4 teaspoon thyme. Spread the bread cubes on a baking sheet, and bake in the preheated oven until browned and crisp, about 10 minutes, stirring after 5 minutes.
Remove 2 cups of the soup mixture from the slow cooker, and place in a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Stir the pureed mixture into the soup in the slow cooker. Ladle the soup into bowls. Top evenly with the croutons.
Tips
Multicooker Directions: In Step 1, transfer the cooked ham and vegetables to the inner pot of a 6-quart multicooker. In Step 2, stir in the stock, split peas, potato, salt, and 3/4 teaspoon of the thyme. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the peas are tender, about 8 hours. Turn off the cooker. Meanwhile, complete Step 3. In Step 4, purée 2 cups of the soup as in Step 4. Stir the puréed mixture into the soup in the pot. Finish Step 4.
Originally appeared: Everyday Slow Cooker
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Nutrition Facts(per serving)346Calories5gFat54gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
