Discover

Plan Your Trip

Locations & Hours

FAQs

LET’S GO →

Departments

International Market

Fresh Foods

Specialty Items

American Grocery & Essentials

Natural Foods & Supplements

Beer, Wine & Spirits

BROWSE ALL →

Shop

Corporate Produce Delivery

Order Custom Cakes

Order Party Trays

Gift Cards

GET STARTED →

Experience

Events & Attractions

Jungle Fests

Tastings

Tours & Groups

Foodie Fun & Oddities

BROWSE ALL →

Venues

The Oscar

Jungle Experience Center

BROWSE ALL →

Who We Are

About Us

The Jungle Jim’s Story

Jungle Gallery

Careers

Vendor & Tenant Info

Stay Up To Date

The Jungle Jim’s Podcast

The Jungle Jim’s Mobile App

Recipes & Cooking Tips

Newsletter

Print Recipe

Soup

Slow Cooker Split Pea Soup

About the Recipe

Ingredients

makes 8 cups

1 pound dried green split peas, rinsed
2 medium carrots, small dice
2 medium celery stalks, small dice
½ medium yellow onion, chopped
2 garlic cloves, minced
2 bushy fresh thyme sprigs
1 bay leaf
1 meaty smoked ham bone or 2 ham hocks
4 cups low-sodium chicken broth
1½ cups water
Salt and pepper

Directions

Arrange the split peas in the slow cooker in an even layer.
Arrange the carrots, celery, onion, garlic, thyme, and bay leaf over the peas in one even layer.
Place the ham bone or hocks on top of the vegetables.
Pour the chicken broth and water into the slow cooker and season lightly with salt and pepper.
Cover and cook until the peas are very soft and the meat is falling off the bone, on high for 5 to 6 hours or low for 8 to 10 hours.
Remove the ham bone or hocks to a cutting board.
When cool enough to handle, remove the meat from the bones, place the meat back in the soup (discard the skin and bones), and stir to combine.
Taste and season with more salt and pepper to taste.

Print Recipe