Fans of split pea soup will go crazy for bowls of this version that requires almost no hands-on time.
Garnish with fresh thyme sprigs, if desired.
Transfer the mixture to a 5- to 6-quart slow cooker.
Cover and cook on LOW until the peas are tender, about 8 hours.
Remove 2 cups of the soup mixture from the slow cooker, and place in a blender.
Place a clean towel over the opening in the blender lid (to avoid splatters).
Stir the pureed mixture into the soup in the slow cooker.
Ladle the soup into bowls.
Top evenly with the croutons.
Lock the lid; turn Pressure Valve to “Venting.”
Cook on SLOW COOK [Normal] until the peas are tender, about 8 hours.
Turn off the cooker.
Meanwhile, complete Step 3.
In Step 4, puree 2 cups of the soup as in Step 4.
Stir the pureed mixture into the soup in the pot.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
