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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Rinse the dried split peas thoroughly under cold water.
In a skillet, sauté the diced onion, celery, and minced garlic until softened, about 5 minutes.
Add the diced speck to the skillet and cook until browned.
Transfer the sautéed mixture to a crockpot along with the rinsed peas, diced carrots, bay leaf, dried thyme, black pepper, and chicken broth.
Cook on high for 4-5 hours, stirring occasionally.
Adjust the seasoning with salt to taste before serving.
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For an even thicker consistency, blend a portion of the soup before serving.
This soup tastes better the next day as the flavors deepen, so consider making it ahead.
If you can't find speck, substitute with smoked ham or bacon for a similar smoky flavor.
Serve with crusty bread for a complete meal.
What is speck, and can I substitute it?
Speck is a type of smoked pork similar to bacon or ham. If unavailable, you can substitute it with smoked ham or bacon.
Can I make this soup vegetarian?
Yes, you can replace the chicken broth with vegetable broth and omit the speck for a vegetarian version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely, then store in freezer-safe containers for up to 3 months.
What is the best way to reheat this soup?
Reheat the soup on the stovetop over medium heat, stirring occasionally, or in the microwave in short intervals.
