Description
A hearty and comforting Slow Cooker Split Pea Soup featuring tender split peas, diced ham, carrots, and potatoes slowly cooked to perfection with fragrant herbs and spices. Perfect for a cozy meal.
Ingredients
Scale
Main Ingredients
- 16 ounces dried split peas
- 2 cups diced carrots
- 2 Russet potatoes peeled and diced
- 2 cups ham diced
- 8 cups water
Seasonings and Herbs
- 2 tablespoons onion powder
- 1 teaspoon celery seed
- 1 tablespoon minced garlic
- 2 bay leaves
- 2 sprigs fresh thyme plus extra for garnish
- Salt and pepper to taste
- 1 tablespoon Better than Bouillon chicken flavored (or more to taste)
Fats and Oils
- 2 tablespoons olive oil
- 1 tablespoon butter
Instructions
- Prepare the Split Peas: Rinse the split peas thoroughly under cold water to remove any dirt or stones.
- Add Ingredients to Crockpot: Place the rinsed peas, diced carrots, diced potatoes, diced ham, onion powder, celery seed, minced garlic, olive oil, bay leaves, thyme sprigs, butter, chicken bouillon, and water into the slow cooker.
- Cook the Soup: Cover and cook on low for 8 hours or on high for 6 hours until the peas, carrots, and potatoes are tender and the soup reaches desired consistency.
- Finish and Garnish: Remove the bay leaves and thyme stems from the soup. Adjust salt and pepper to taste. Garnish with extra thyme if desired.
- Serve: Serve warm with extra ham pieces and crunchy bread for a complete comforting meal.
Notes
- Soaking the split peas for a few hours before cooking can reduce cook time and improve digestibility.
- For a vegetarian version, omit ham and use vegetable bouillon instead of chicken bouillon.
- If you prefer a thicker soup, mash some of the peas and vegetables before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
