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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
  • 2 cups diced cooked ham
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups chicken broth
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste

Instructions
 

  • Add the rinsed split peas, diced ham, chopped onion, diced carrots, diced celery, chicken broth, minced garlic, bay leaf, and dried thyme to the slow cooker.
  • Stir the ingredients together, then cover and cook on low for 7 hours.
  • Remove the bay leaf and taste the soup. Add salt and black pepper as needed.
  • Stir once more before serving to distribute the ham and vegetables evenly.

Notes

If the soup thickens too much after sitting, stir in a splash of broth before serving. Leftover holiday ham works well here since the long cook softens any firmer pieces. Leftovers keep in the fridge for three days and reheat on the stove with a little extra liquid.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board