Get It Down Pat's Slow Cooker Split Pea Soup
I know I'm biased, but this is the best split pea soup I've ever tasted! And it's super easy to make, too! Great to serve on a cold winter's day.
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
- 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).
You can freeze this soup if you like. It microwaves well, but because it thickens up, I like to dampen it with a splash or two of chicken broth (or you can use water) when I reheat it, so that it becomes more liquified.
Serve this soup with crusty bread or croutons. Enjoy!