Slow-Cooker Pork and Yellow Split Pea Soup

A hearty Quebec-inspired split pea soup made with lean ground pork, vegetables, and thyme. It is an easy, comforting meal-prep lunch that becomes thick and satisfying in the slow cooker.

Slow-Cooker Pork and Yellow Split Pea Soup
Prep time
15 min
Cook time
240 min
Yield
1 serving

Ingredients

  • 0.2 g Bay Leaf
  • 0.5 g Black Pepper
  • 70 g Carrot
  • 50 g Celery
  • 550 g Chicken broth
  • 0.5 g Dried Thyme
  • 65 g Dried Yellow Split Peas
  • 5 g Garlic
  • 150 g Lean ground pork
  • 5 g Olive oil
  • 2 g Salt
  • 60 g Yellow Onion

Instructions

  1. Rinse the yellow split peas under cold water and pick out any debris.
  2. Heat the olive oil in a skillet over medium heat. Cook the ground pork, breaking it into small crumbles, until no longer pink.
  3. Add the onion, carrot, celery, and garlic to the skillet. Cook until the vegetables begin to soften.
  4. Transfer the pork and vegetables to the slow cooker. Add the split peas, chicken broth, thyme, bay leaf, salt, and pepper.
  5. Cover and cook on high until the peas are very tender and the soup has thickened.
  6. Remove the bay leaf and stir well, lightly crushing some of the peas against the side of the slow cooker for a thicker texture.
  7. Cool slightly before portioning into a meal-prep container. Refrigerate and reheat until steaming hot.