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Slow Cooker Split Pea Soup with Ham
Making Split Pea Soup in the Slow Cooker is so easy and perfect for busy weeknight meals. It's also freezer friendly, so you can make a batch and freeze the leftovers for another night.
Equipment
Ingredients
- 16 ounces dried split peas
- 1 1/2 teaspoons olive oil
- 1 medium chopped onion
- 2 to 3 cloves garlic (chopped)
- 2 large carrots (peeled and chopped)
- 2 smoked ham hocks (removing bones and skin or 8 ounces diced ham steaks)
- 6 cups chicken bone broth (or chicken broth)
- black pepper (to taste)
- 1 dry bay leaf
Instructions
- Wash and drain the peas in a colander.
- In a small skillet, saute onions and garlic in oil over medium heat until soft, about 3 minutes.
- Transfer to the slow cooker and add peas, carrots, ham or ham hock, chicken broth and bay leaf and cover; cook on LOW 8 to 10 hours or HIGH 4 to 5 hours, until the peas are tender. (Note: comments some people had success with 6 hours low, so check at the 6 hour mark.)
- Remove ham or ham hock and season with black pepper. Adjust salt, to taste (this will vary depending on how salty the ham is).
- If using ham hocks, discard the skin and shred the pork off the bone, add back to the soup.
Video
Notes
Variations
- Ham Steaks: If you can't find smoked ham hocks, use a leftover ham bone or ham steak.
- Smoked Turkey: If you don't eat pork, you can swap the ham for a smoked turkey leg or smoked turkey sausage.
- Vegetarian: To make this vegetarian, leave the ham out, swap the broth for vegetarian broth and add more salt.
- Extra Greens: Stir in some baby spinach or kale during the last 15 minutes of cooking for added nutrients and color.
- Fresh Herbs: Play around with different herbs, like fresh cilantro, parsley or chives stirred in or as a garnish.
Nutrition
Serving: 11/3 cups, Calories: 383kcal, Carbohydrates: 51g, Protein: 33g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 729.5mg, Fiber: 20g, Sugar: 4g
- WW Points: 2