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Split Pea Soup with Ham
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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
  • 8 ounces diced ham
  • 1 medium onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cups low-sodium chicken broth
  • 2 cups water
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions
 

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

Notes

If the soup thickens too much after sitting, stir in a splash of warm water or broth to loosen it before reheating. Leftovers store well in the fridge for up to three days and reheat easily on the stovetop over medium heat. For a smokier flavor, use ham from a leftover bone-in ham roast instead of diced ham.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board