Simple Crockpot Split Pea Soup with Ham (Print version)
A thick, cozy slow cooker split pea soup with smoky ham, carrots, celery, onion, and simple pantry seasonings.
# Ingredients:
For the soup
01 -
1 lb (450 g) dried green split peas, rinsed and picked over
02 -
1 meaty ham bone or 2 cups (300 g) diced cooked ham
03 -
2 medium carrots, diced
04 -
2 celery ribs, diced
05 -
1 medium yellow onion, diced
06 -
3 cloves garlic, minced
07 -
6 cups (1.4 L) low-sodium chicken broth
08 -
1 bay leaf
09 -
1 teaspoon dried thyme
10 -
1/2 teaspoon black pepper
11 -
1/4 teaspoon salt, plus more to taste
For serving
12 -
2 tablespoons chopped fresh parsley, optional
13 -
Extra black pepper, optional
# Instructions:
01 -
Place the split peas in a fine mesh strainer. Rinse under cool water and pick out any tiny stones or damaged peas.
02 -
Add the split peas, ham bone or diced ham, carrots, celery, onion, garlic, broth, bay leaf, thyme, pepper, and 1/4 teaspoon salt to a 6-quart slow cooker. Stir to combine.
03 -
Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the peas are very tender and beginning to break down.
04 -
Remove the ham bone if using. Pull off the meat, chop it, and stir it back into the soup. Discard the bone and bay leaf.
05 -
For a creamier soup, blend 1-2 cups of soup and stir it back into the slow cooker. For a chunkier soup, stir well and leave it as is.
06 -
Taste and add more salt only if needed. Serve hot with parsley and extra black pepper.
# Good to know:
01 -
No soaking is needed for split peas.
02 -
Soup thickens as it cools. Thin leftovers with broth or water.
03 -
Use low-sodium broth because ham can be salty.