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Split Pea and Ham Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 cup dried green split peas, rinsed
  • 2 cups diced cooked ham
  • 1 medium onion, diced
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 4 cups chicken broth
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the rinsed split peas, diced ham, onion, carrots, and celery into the slow cooker.
  • Add the chicken broth, minced garlic, bay leaf, dried thyme, salt, and black pepper.
  • Stir everything together so the ingredients are evenly distributed.
  • 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 before serving. Stir the soup once more to check the texture.

Notes

If the soup thickens too much after sitting, stir in a splash of broth or water when reheating. Using leftover holiday ham works well here, and the soup stores in the fridge for up to three days.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board