Slow Cooker Split Pea Soup with Ham and Vegetables
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 cup dried green split peas, rinsed
- 8 ounces diced ham
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper to taste
Instructions
- Add the rinsed split peas, diced ham, onion, carrots, celery, and garlic to the slow cooker.
- Pour in the chicken broth, then stir in the thyme, bay leaves, salt, and pepper.
- Cover and cook on low for 7 to 8 hours until the peas are soft and the vegetables are tender.
- Remove the bay leaves and stir the soup to break up the peas slightly for a thicker consistency.
- Taste and adjust salt and pepper if needed before serving.
Notes
If the soup thickens too much after refrigeration, stir in a splash of broth or water when reheating. The ham can be swapped for leftover ham bone if you have one on hand. Store cooled portions in airtight containers for up to four days.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board