Slow Cooker Split Pea Soup With Ham
A soup made from leftovers and pantry staples, this slow cooker split pea soup is creamy, hearty, and perfect for busy nights.
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Servings: 8
Calories: 305kcal
Ingredients
- 1 lb dried green split peas about 2 ¼ cups, rinsed and picked over
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced yellow onion
- 3 cloves garlic minced
- 2 cups diced cooked ham
- 8 cups chicken broth or vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme or 2 sprigs fresh thyme
- 1 large sweet potato peeled and diced (about 2 cups)
- Salt and black pepper to taste
- Fresh parsley garnish
Instructions
- Add split peas, carrots, celery, onion, garlic, ham, broth, bay leaves, and thyme to the slow cooker. Stir to combine.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until peas are tender and the soup thickens. Stir occasionally if you’re around, but it’s not essential. Add the sweet potatoes in the last hour of cooking (or half hour on high).
- Remove bay leaves, taste, and season with salt and black pepper.
- Ladle into bowls, garnish as desired, and serve warm.
Recipe Tips
- Texture: You know the soup is done when the peas are tender and the soup is slightly thick.
- Stirring: If possible, stir your soup throughout the cooking process. It’s not necessary, but it does help it cook evenly.
- Sweet potatoes: If cooking the soup on low, add the sweet potatoes about an hour before you want to enjoy the soup. If cooking it on a high heat, add them only 30 minutes before.
- Cook Time: 7–8 hours on LOW or 4–5 hours on HIGH
Nutrition
Calories: 305kcal | Carbohydrates: 48g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 25mg | Sodium: 1252mg | Potassium: 940mg | Fiber: 17g | Sugar: 9g | Vitamin A: 8855IU | Vitamin C: 12mg | Calcium: 75mg | Iron: 3mg