Slow-Cooker Split Pea Soup Recipe

Name: Slow-Cooker Split Pea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped fresh parsley, plus 8 to 10 parsley stems; 4 sprigs thyme; 1 pound green split peas, picked over and rinsed; 1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise; 2 stalks celery, chopped; 2 carrots, chopped; Kosher salt and freshly ground pepper; 1 smoked turkey leg (1 to 1 1/2 pounds); 1/4 cup nonfat plain yogurt; 1/2 cup frozen peas, thawed; Crusty multigrain bread, for serving (optional)

Servings: persons

1/2 cup chopped fresh parsley, plus 8 to 10 parsley stems
4 sprigs thyme
1 pound green split peas, picked over and rinsed
1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise
2 stalks celery, chopped
2 carrots, chopped
Kosher salt and freshly ground pepper
1 smoked turkey leg (1 to 1 1/2 pounds)
1/4 cup nonfat plain yogurt
1/2 cup frozen peas, thawed
Crusty multigrain bread, for serving (optional)

1
Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker.
2
Add the split peas, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine.
3
Add the turkey leg and 7 cups water.
4
Cover and cook on low until the split peas and meat are tender, 6 to 8 hours.
5
Discard the herb bundle.
6
Discard the skin and bones from the turkey leg and shred the meat.
7
Vigorously stir the soup to break up the peas and make the soup smoother.
8
Thin with water, if desired.
9
Stir in the chopped parsley and about three-quarters of the turkey meat; season with salt and pepper.
10
Ladle the soup into bowls.
11
Thin the yogurt with a little water, then spoon onto the soup.
12
Top with the thawed peas and the remaining turkey.
13
Serve with bread, if desired.
14
Per serving: Calories 359; Fat 3 g (Saturated 1 g); Cholesterol 29 mg; Sodium 760 mg; Carbohydrate 54 g; Fiber 21 g; Protein 31 g
15
Photograph by Antonis Achilleos

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup chopped fresh parsley, plus 8 to 10 parsley stems, 4 sprigs thyme, 1 pound green split peas, picked over and rinsed, 1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise, and more.

Yes, Slow-Cooker Split Pea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow-Cooker Split Pea Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions