Cozy, Hands-Off Comfort for Chilly Days
There’s something magical about a slow cooker soup that simmers all day and fills your home with warm, nostalgic aromas. This Slow Cooker Split Pea Soup is thick, velvety, and naturally comforting — the perfect winter meal prep dish. With wholesome vegetables, creamy peas, and tender pieces of smoked beef, it delivers deep flavor without any effort. Just load the ingredients, set the slow cooker, and return to a pot of hearty goodness ready to enjoy. This recipe is ideal for busy days, cozy evenings, or anyone who wants a nourishing bowl of comfort with minimal prep and maximum flavor.
PrintSlow Cooker Split Pea Soup with Tender Smoked Beef
Thick, creamy slow cooker split pea soup made with tender veggies and smoky beef — perfect for winter comfort.
Ingredients
1 lb smoked beef, shredded
1 large yellow onion, diced
3 carrots, sliced
2 celery ribs, chopped
3 garlic cloves, minced
2 cups dried split peas, rinsed
6 cups chicken stock
1 tsp fresh thyme
1/2 tsp smoked paprika
1 tsp sea salt
1/2 tsp black pepper
2 tbsp parsley
Instructions
1. Add onion, carrots, celery, and garlic to slow cooker.
2. Add split peas, thyme, smoked paprika, salt, and pepper.
3. Pour in chicken stock.
4. Add smoked beef on top.
5. Cook on LOW 8 hours or HIGH 6 hours.
6. Stir until creamy and garnish with parsley.
Notes
Lasts 4 days in fridge.
Freezes up to 3 months.
Add potatoes or spinach for extra nutrients.
Preparation Time
Preparation: 10 minutes
Cooking: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6 people
Ingredients
• 1 lb smoked beef, shredded or chopped
• 1 large yellow onion, diced
• 3 carrots, sliced
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 2 cups dried split peas, rinsed
• 6 cups chicken stock
• 1 tsp fresh thyme (or ½ tsp dried)
• ½ tsp smoked paprika
• 1 tsp sea salt (adjust to taste)
• ½ tsp black pepper
• 2 tbsp chopped parsley (optional)
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
• Slow cooker
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Mixing bowl
• Wooden spoon or spatula
Preparation Steps (Beginner-Friendly)
1. Load the Vegetables
Add the onion, carrots, celery, and garlic to the slow cooker. These veggies create the savory base and soften beautifully as they cook. 🥕
2. Add Split Peas and Seasonings
Pour in the rinsed split peas. Add thyme, smoked paprika, salt, and pepper. Stir slightly to combine everything evenly.
3. Add Stock and Meat
Pour in the chicken stock. Add the smoked beef on top. Avoid stirring too much — this helps the peas cook evenly.
4. Slow Cook Until Tender
Cook on LOW for 8 hours or HIGH for 6 hours. The peas should break down and create a naturally creamy texture.
5. Stir for Creaminess
Once cooked, gently stir the soup. The peas will thicken and blend into a smooth, hearty consistency. Add parsley for brightness. 😌
6. Serve Warm
Ladle into bowls while piping hot. Pair with crusty bread or warm rolls for a complete cozy meal. 🍲
Chef’s Tips
• Refrigerate leftovers for up to 4 days; the soup thickens as it rests — simply add a splash of stock when reheating.
• Freeze in meal-sized containers for up to 3 months.
• Add potatoes or spinach for extra texture and nutrients.
• For a smoother soup, blend a portion before serving.
Nutrition Information
Serving: 1
Calories: 360 kcal
Protein: 28 g
Carbs: 46 g
Fat: 9 g
Fiber: 16 g
Sugar: 6 g
Note: These values are estimated using online tools and may vary depending on the ingredients used. Consult a nutritionist for precise guidance.