There’s nothing quite like a warm bowl of Pea & Ham Soup to comfort you on a chilly day. This slow cooker version is incredibly easy—just toss everything in, let it simmer low and slow, and come back to a hearty, flavorful soup that tastes like it’s been cooking all day (because it has!). It’s perfect for using up a leftover ham bone or hock, and the split peas create a creamy texture without any cream needed. Serve it up with crusty bread, and you’ve got a meal the whole family will love.
Ingredients:
1 lb (about 2 cups) dried split peas, rinsed
1 ham hock or leftover ham bone
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
6 cups chicken or vegetable broth
1 bay leaf
1 tsp dried thyme (optional)
Salt & pepper to taste
Optional Add-ins:
A handful of diced potatoes
A dash of smoked paprika for extra depth
Instructions:
Layer it all in: Add split peas, ham hock, onion, carrots, celery, garlic, broth, bay leaf, and thyme to your slow cooker.
Cook: Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until peas are soft and soup is thickened.
Shred ham: Remove the ham hock, shred the meat, discard the bone and any fatty bits, then stir meat back into the soup.
Final touch: Season with salt and pepper to taste. Remove bay leaf.
Tips:
Want it smoother? Blend part of the soup with an immersion blender.
Great served with crusty bread or buttered toast.
Note:
If your soup turns out thicker than you like, simply stir in a bit of extra broth or water until it reaches your desired consistency. This soup also thickens more as it cools, so leftovers may need a splash of liquid when reheating. It freezes beautifully, making it a great make-ahead meal for busy days!
