Split Pea Soup with Ham and Carrots
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 cup dried green split peas, rinsed
- 2 cups diced cooked ham
- 3 medium carrots, peeled and sliced
- 1 medium onion, diced
- 4 cups chicken broth
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Add the rinsed split peas, diced ham, sliced carrots, diced onion, and minced garlic to the slow cooker.
- Pour in the chicken broth and stir in the dried thyme, black pepper, and salt.
- Cover the slow cooker and cook on low for 7 to 8 hours until the split peas are soft and the soup has thickened.
- Stir the soup once or twice during the last hour if possible to check the consistency.
- Taste and adjust salt or pepper if needed before serving.
Notes
If the soup thickens too much after sitting, stir in a splash of extra broth when reheating. The ham already adds salt, so taste before adding more at the end. Leftovers store well in the refrigerator for up to three days and reheat gently on the stovetop or in the microwave.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board