Slow 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
Scale
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.