This recipe brings me back to my childhood. I always loved seeing my mom pull out the slow cooker because I knew we’d eat something good for dinner. Lately, we have had such gloomy days that I felt like a cozy slow cooker meal was in our future. Even if it is hot and sunny where you live, this recipe is great because it requires no oven and very few ingredients. Win win in my book!
This weekend, we decided to make my favorite Split Pea and Ham Soup. Now, I know the color of peas is the most appetizing, but this dish is so easy and delicious that you won’t even notice after one bite! I love pairing it with some freshly baked bread or completely on its own. This one pot soup comes packed with everything healthy and hardy!
Split Pea and Ham Soup
- Slow Cooker
- 8 cups Water, or 4 cups chicken broth and 4 cups water
- 1 lbs. Bag of Dry Split Peas
- 2 cups Fully Cooked Ham diced
- 2 cups Yellow Onion diced
- 2 cups Baby Carrots sliced
- 1 Russet Potato diced
- 1 Bay Leaves
- 2 Sprigs of Fresh Thyme
- 1 tbsp Garlic minced
- 1 tbsp Butter
- 1 and ½ tbsp Onion Powder
- 1 tsp Black Pepper
- Prepare all ingredients by dicing the ham, onion, potato and slicing the baby carrots. Thoroughly rinse the split peas. Do not chop the bay leaves or thyme.
- Add all ingredients to your slow cooker.
- Cook on low for 8+ hours or on high for 6+ hours. It's ready to serve once the peas are tender and the soup has reached your desired level of thickness.
- Before serving, remove the bay leaves and the stems from the thyme.