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Slow Cooker Ham and Split Pea Soup with Carrots
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup dried green split peas, rinsed
  • 8 ounces cooked ham, diced
  • 3 medium carrots, peeled and sliced
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste

Instructions
 

  • Place the rinsed split peas, diced ham, sliced carrots, diced onion, and minced garlic into the slow cooker.
  • Pour the chicken broth over the ingredients and add the bay leaf and dried thyme.
  • Stir gently to combine everything evenly.
  • Cover and cook on low for 7 to 8 hours until the split peas are soft and the soup has thickened.
  • Remove the bay leaf. Taste the soup and add salt and black pepper as needed before serving.

Notes

If the soup thickens too much after cooking, stir in a little extra broth or water to reach your preferred consistency. The ham already adds salt, so taste first before adding more seasoning. Leftovers store well in the fridge for up to three days and reheat easily on the stovetop with a splash of water.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife