Eosinophilic Esophagitis Friendly Slow Cooker Split Pea Soup
Total time8 hr 15 min
Prep time15 min
Cook time0 min
4.6(29)
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Learn more →Ingredients
6 servings
- 1 lb dried green split peas, rinsed and picked over
- 1 smoked ham hock (about 1 ¼ lb)
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 cups water
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- ½ tsp smoked paprika
- ½ tsp black pepper
- salt, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Add the rinsed split peas, diced onion, carrots, celery, and minced garlic to the insert of a 6-quart slow cooker. Nestle the ham hock on top.
- 2
Pour in the chicken broth and water. Sprinkle in the dried thyme, dried oregano, smoked paprika, and black pepper, then tuck in the bay leaves.
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