Slow Cooker Split Pea And Parsnip Soup Recipes

SLOW-COOKER SPLIT PEA SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

PARSNIP & SPLIT PEA SOUP

Steps:

• Set Instant Pot to SAUTE and add the 1 tablespoon olive oil or 1/4 cup water, onion, carrot, parsnip, and garlic, saute for 4 - 5 minutes (feel free to skip this step entirely adding everything to the pot and cooking).
• Add split peas, herbs, bay leaves, and at least 5 cups of broth, and stir to combine.
• Lock lid, set the valve to SEALING, and manually set to HIGH pressure for 15 minutes. Let natural release for 10 minutes. Remove bay leaves, stir in parsley, season to taste with salt and pepper.
• Using an immersion blender, puree soup until desired consistency. Alternatively, use a blender or food processor (may take 2 - 3 batches).
• Place ingredients into the bottom of your crock pot, starting with the split peas and finishing with the broth. Heat on low for 7 - 8 hours or high for 4 - 5 hours. Add parsley 30 minutes before done. Let soup cool slightly and remove bay leaves.
• Using an immersion blender, puree soup until desired consistency. You can also puree using a food/processor or blender, may take two batches. Taste for seasoning, adding salt and pepper as needed.
• In large pot or stock pot, heat oil or water and saute onion, garlic, carrots and parsnips until onions are translucent, about 5 minutes.
• Add the split peas, herbs, bay leaves and vegetable broth.
• Bring to a boil, cover, reduce heat to medium-low and simmer for 2 hours, stirring occasionally.
• Stir in the parsley 30 minutes before soup is done.
• Let soup cool slightly and remove bay leaves.
• Using an immersion blender, puree soup until desired consistency. Alternatively, use a food processor or blender, may take two batches. Taste for seasoning, adding salt and pepper as needed.

SLOW COOKER SPLIT PEA AND PARSNIP SOUP

Steps:

• Saute the onion in olive oil, season with pepper. When the onions are soft and lightly browned, transfer to a 2 1/2 quart to 3 1/2 quart slow cooker. Rinse split peas and add to the cooker. Trim and peel the parsnips; cut into chunks (3/4 to 1 inch long). Add the parsnips, tomatoes with juice, stock (or broth) to the cooker. Add nutmeg, cinnamon and thyme. Stir to combine. Add ham (if using). Cover and cook on low for 6 to 8 hours (the yellow split peas take longer than the green ones).

SLOW-COOKER SPLIT PEA SOUP

Steps:

• Mix all ingredients except ham in 4- to 5-quart slow cooker. Add ham.
• Cover and cook on Low heat setting 8 to 10 hours or until peas are tender.
• Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham into soup. Stir well before serving.

SPLIT PEA AND PARSNIP SOUP - CROCK-POT

Steps:

• Heat the oil in a large skillet over medium heat, add the onion and parsnips, cover and cook until softened, about five minutes.
• Transfer the vegetables to a 4-6 quart slow cooker and add the peas, thyme, bay leaf and stock. Cover and cook on low for eight hours, stirring once if possible. When it's done, the peas will disappear! (The time may vary, depending on your crock pot - I did three hours on high and one on low.).
• Season with salt and pepper to taste. Stir in the Liquid Smoke, if using, remove and discard the bay leaf, and taste to adjust the seasonings.

SLOW COOKER PARSNIP AND APPLE SOUP

Steps:

• Combine all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, until parsnips are tender, 3 hours. If desired, top with additional minced rosemary and cracked pepper.

SLOW COOKER SPLIT PEA AND HAM SOUP

Steps:

• Layer ingredients in slow cooker in the order listed.
• Pour in water. Do not stir!
• Cover and cook on low 8 to 10 hours or until peas are very soft and ham falls off bone.
• Remove bones and bay leaf.
• Serve!