Slow Cooker Recipe for Split Pea and Ham Soup

Kitchen Ready Betty

Bursting with smoky flavor, this hearty slow cooker split pea and ham soup is the ultimate hands-off comfort food. Simply add your unsoaked split peas and chopped ingredients to the crockpot, then let it simmer low and slow all day.

5 from 1 vote

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Prep Time 15

Cook Time 7

Total Time 7 15

Course Main Dishes, Slow Cooker, Soups

Cuisine American

Servings

Calories 483 kcal

Equipment

colander
cutting board
chef's knife
garlic press
measuring cups
measuring spoons
6 quart slow cooker (well greased or lined)
ladle

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Ingredients

20 oz split peas I like Hurst HamPeas, which come with a seasoning packet
2 cups carrots chopped
1 cup celery chopped
2 cups ham cubed; I like hardwood smoked ham steaks
2 cloves garlic minced
½ teaspoon onion salt may use ½ chopped white onion instead
1 teaspoon ground pepper
½ teaspoon rosemary may substitute with thyme
4 cups low sodium chicken broth
3 cups water
1 bay leaf optional for additional flavor
green onions/chives and parsley optional garnish when serving

Instructions

Thoroughly rinse split peas. *see notes regarding peas and soaking
Add split peas, chopped carrots and celery to slow cooker.
Next add the ham, minced garlic and all the seasonings--including the seasoning packet if using Hurst brand.
Pour in chicken broth and water.
Cover and cook on low for 7 hours.
Stir to fully incorporate broken down split peas. Add more broth (1 cup at a time) if desired to thin soup.
Remove bay leaf (if using) and ladle soup into bowls. Garnish with scallions, chives and/or parsley if desired.

Notes

While it's recommended that you cook the soup on low for 7 hours, you can cook it on high for 3-4 hours. If you choose to cook on high, you will need to soak the peas overnight in water. Drain and rinse before adding to the pot.

You can use any brand of split peas, but pay attention to the size on the packaging. Hurst HamPeas (which are recommended for this recipe) come in a 20 oz bag, while most other brands are sold in a 16 oz bag. If you use a 16 oz bag instead, reduce the water in the crockpot by 2 cups.

Refrigerate leftovers for up to 5 days. Soup can also be frozen for up to 3 months.

Nutrition

Calories: 483kcalCarbohydrates: 64gProtein: 37gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 29mgSodium: 858mgPotassium: 1385mgFiber: 26gSugar: 10gVitamin A: 7347IUVitamin C: 5mgCalcium: 90mgIron: 5mg

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