Slow Cooker Split Pea and Ham Soup

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Slow cooker split pea and ham soup was a staple in my house growing up. My mom would make it all the time and it was really delicious. What really sets this soup off is the addition of the ham bone. This recipe is perfect for after Christmas or Easter when you have leftover ham and a ham bone (which makes it so flavorful!).

What I also love about this recipe is it is one of those easy slow cooker recipes where you put all your ingredients in the pot in the morning, and by the afternoon, you have a complete meal. You can also pair this recipe with bread and butter if you desire.

Another way to make this recipe, if you don't have leftover ham and a ham bone, is to make it with a ham hock. You will get a similar result. All you have to do is sit the ham hock in the slow cooker with the other ingredients and let it cook. Then, once the soup is cooked, remove the ham hock, shred off the meat, and add the meat back into the pot.

Ingredients

1 lb cubed and cooked ham (or one uncooked ham hock)

1 ham bone (if not using ham hock)

1 lb dried split peas

2 medium carrots sliced

2 medium celery stalks sliced

½ medium white onion diced

2 cloves garlic minced

1 bay leaf

1½ tsp salt

1 tsp black pepper ground

2 tsp thyme

2 cups filtered water (add more if needed)

How to Make Split Pea and Ham Soup

Add all of the ingredients to the slow cooker except for the ham.

If you are using a ham hock instead of ham and a ham bone, you can add it to the pot now.

Cook on high for 4 hours or low for 6-8 hours. You will know the soup is ready when the peas have fully softened.

If you are using ham, add the ham and cook for another half hour.

Once the soup is fully cooked, remove the bay leaf and ham bone (if using). Stir. Add more water if needed.

If using a ham hock, remove it now and shred the meat off of the bone. Then add the meat back into the pot. Stir.

Serve the soup into serving bowls and allow to cool for five to ten minutes.

Enjoy!

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