My Facebook post on my split pea soup in early January 2020 was so well received, I decided to share my recipe here on Get It Down Pat.
This recipe is actually a combination of a few recipes I found. (I like to experiment and put my own twist on recipes.) I’ll give it to you exactly the way that I created it.
Here is what you’ll need:
Get It Down Pat's Slow Cooker Split Pea Soup
- Slow cooker
- 1 meaty ham bone
- 16 oz green split peas rinsed well and drained; be careful to remove any debris from the peas
- 4 carrots peeled and finely chopped
- 4 celery stalks peeled and finely chopped
- 1 medium to large onion (sweet yellow, preferred) finely chopped
- 1 to 2 cups ham chopped into small cubes and pieces – I used about 2 cups of ham, for a very meaty soup!
- 4 tsp garlic minced
- 2 bay leaves
- 1 tbsp thyme ground
- 1 tsp salt to taste
- 1 tsp black pepper to taste
- 32 oz chicken broth (low sodium)
- Add ham bone, split peas, and chopped carrots, celery, and onion to the slow cooker. Click here to check out a slow cooker that is very similar to the one I own and love.
- Add the cubed ham. (Ham will fall off the bone as well while everything cooks down).
- Add the garlic and toss in the bay leaves.
- Sprinkle with thyme, pepper, and salt.
- Add the chicken broth.
- Cook on LOW for 8 hours. Stir occasionally while cooking. The peas will cook down and the soup will get thick as time goes by. Toward the end of the cooking time, remove any bones and the bay leaves (assuming you can find them — they can get “lost” in the thick pea mixture).
Honestly — This recipe makes the best split pea soup I have ever tasted. When I made this in January 2020, it was my first attempt, and it really couldn’t be any easier. You just can’t beat homemade (and good base ingredients — that ham we had bought was excellent and it really enhanced the flavor of the soup).