Rustic Split Pea Ham and Potato Stew
Equipment
- Slow Cooker
Ingredients
- 1 cup dried green split peas, rinsed
- 8 ounces diced ham
- 3 medium potatoes, peeled and cubed
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 4 cups chicken broth
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Place the rinsed split peas, diced ham, cubed potatoes, chopped onion, carrots, celery, chicken broth, minced garlic, dried thyme, and bay leaf into the slow cooker.
- Stir in a pinch of salt and a few grinds of black pepper.
- Cover the slow cooker and cook on low for 8 hours until the split peas have softened and the stew has thickened.
- Remove and discard the bay leaf, then taste and adjust salt and pepper if needed before serving.
Notes
If the stew thickens too much during cooking, stir in a splash of extra broth right before serving. Leftovers reheat well on the stovetop with a little added water to loosen the texture. Skip the ham and use vegetable broth for a meat-free version that still tastes satisfying.
Course: Soup
Cuisine: American
Equipment: Slow Cooker
Cuisine: American
Equipment: Slow Cooker