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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 cooked ham
  • 3 medium carrots, peeled and sliced
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the rinsed split peas, diced ham, sliced carrots, diced onion, and minced garlic into the slow cooker.
  • Pour the chicken broth over the ingredients. Add the dried thyme, bay leaves, salt, and black pepper.
  • Stir everything gently to combine, then cover the slow cooker.
  • Cook on low for 7 to 8 hours or on high for 4 to 5 hours until the peas have softened and the soup has thickened.
  • Remove the bay leaves, stir the soup once more, and serve.

Notes

If the soup thickens too much after sitting, stir in a splash of broth or water when reheating. Taste before adding extra salt since the ham can vary in saltiness. Leftovers store well in the fridge for up to four days and reheat easily on the stovetop.
Course: Soup
Cuisine: American
Equipment: Slow Cooker