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

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound dried green split peas, rinsed
  • 2 cups diced ham
  • 3 carrots, peeled and sliced
  • 1 medium onion, diced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon smoked paprika
  • 2 cloves garlic, minced
  • 1 bay leaf
  • Salt and pepper to taste

Instructions
 

  • Place the rinsed split peas, diced ham, sliced carrots, diced onion, chicken broth, smoked paprika, minced garlic, and bay leaf into the slow cooker.
  • Stir the ingredients together until the smoked paprika is evenly distributed.
  • Cover the slow cooker and cook on low for 8 hours.
  • Remove the bay leaf after cooking. Stir the soup to help the split peas finish breaking down into a thicker consistency.
  • Taste and add salt and pepper as needed before serving.

Notes

If the soup thickens too much after sitting, stir in a little extra broth when reheating. Using pre-diced ham saves time and works well here since the long cook time lets the smoky flavor spread through the peas and carrots.
Course: Soup
Cuisine: American
Equipment: Slow Cooker