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

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound dried green split peas, rinsed
  • 2 cups diced ham
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 4 thick slices crusty bread, for serving

Instructions
 

  • Place the rinsed split peas in the slow cooker. Add the diced ham, onion, carrots, celery, and garlic.
  • Pour in the chicken broth and add the bay leaf and thyme. Season with salt and black pepper.
  • Stir everything together so the ingredients are evenly distributed.
  • Cover and cook on low for 8 hours or on high for 4 hours until the peas are soft and the soup has thickened.
  • Remove the bay leaf. Taste and adjust salt and pepper if needed.
  • Ladle the soup into bowls and serve with the slices of crusty bread on the side.

Notes

Rinse the split peas well before adding them so the soup stays clear rather than cloudy. The bread is best when toasted lightly to hold up against the thick soup. Leftovers thicken more in the fridge, so stir in a splash of broth when reheating to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife