Pea soup in a slow cooker
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 380, total fat 10 G., saturated fats G., proteins 23 G., carbohydrates 54 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 380, total fat 10 G., saturated fats G., proteins 23 G., carbohydrates 54 G., fiber G., cholesterol mg, sodium mg, sugar G.
To make this soup, use green split peas. They cook significantly faster than yellow split peas, and in a multicooker with a pressure cooker, it only takes 15 minutes. Add carrots, celery, and leeks to the chicken broth, and, of course, finely diced ham. It adds a delicious smoky flavor, essential to any delicious pea soup. The soup is rich, thick, and very flavorful. Serve with pita chips, bagels, or simple croutons.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups dry split green peas (about 350 g)
- 4 cups lightly salted chicken broth
- 5 sprigs of thyme
- 120g diced ham (about 1/3 cup)
- 2 tbsp (30 g) butter
- 2 stalks of celery
- 2 carrots
- 1 large leek
- 3 cloves of garlic
- 1 cup pita or bagel chips, broken into pieces
We recommend
Cooking the dish according to the recipe:
- Pour the chicken broth into the slow cooker and set it to sauté. Add the thyme, ham, and butter. While the broth is heating, chop the celery, slice the carrots into 1-cm-thick rounds, halve the leek lengthwise and thinly slice it crosswise, and chop the garlic; add the chopped vegetables to the pot.
- Rinse the peas in a colander, removing any small stones, and add them to the slow cooker. Close the lid, making sure the steam valve is closed, set the pressure cooker to high pressure, and cook for 15 minutes. After the set time, carefully turn and open the steam valve to release the pressure.
- Turn off the slow cooker. Open the lid and stir the soup; remove the thyme sprigs. If necessary, thin the soup by adding up to 1 cup of water (the soup will continue to thicken as it cools). Season with salt and pepper. Ladle into bowls and serve with pita chips.
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