Slow-Cooker Split Pea Soup with Ham
When you’re craving a warm, hearty, and thicc soup over winter, look no further than this super easy ham and split pea soup.
Often, when I make a recipe I adjust it to my taste preferences or to what I have on hand. With this recipe from Chowhound, I followed it to the T and it came out just perfect. I first made it over Christmas a few years ago after cooking my first holiday ham (icymi this recipe is not kosher). We had pounds of ham leftover and so I decided to find a way to put it to good use and wow did this soup deliver. Sadly I was still a soup novice back then and had thrown out the ham bone so we had to go buy another. Always save meat bones for your broths!
This recipe is geared for a slow cooker. I made it again this past winter in my Instant Pot on the slow cooker setting, and it tasted just as good but was a little more watery than I would have liked. I learned the hard way that because the instant pot is sealed tight, it doesn’t release steam like a slow cooker and the trapped in water creates more liquid. Solutions: buy a slow cooker lid for the instant pot, or reduce the amount of liquid. I can’t promise how much liquid to reduce, but online sources say take out a cup.
Also beware that when you refrigerate the leftovers, it gets even more chunk and is basically a solid block. It is not the most appetizing thing but is totally normal. You’ll want to reheat on a low setting, with the lid on to keep in the moisture, and possibly add extra water to loosen it up.
*yields about 6 servingsIngredients
1 pound dried green split peas, rinsed
2-3 medium carrots, peeled and medium dice
2-3 medium celery stalks, medium dice
1/2 medium yellow onion, medium dice
2 medium garlic cloves, minced
2 fresh Italian parsley sprigs (optional)
1 bay leaf
1 meaty smoked ham bone or 2 ham hocks (about 1 pound)
4 cups (1 quart) low-sodium chicken broth
2 cups water (1 cup if using instant pot)
Salt
Black pepper
Directions
Chop veggies: Chop the carrots, onions, celery (always feel free to buy the pre-chopped version). Dice the garlic (same) and the parsley.
Add everything: Arrange the split peas in the slow cooker in an even layer. Arrange the carrots, celery, onion, garlic, parsley, and bay leaf over the peas in one even layer. Place the ham bone or hocks on top of the vegetables. Pour the chicken broth and water into the slow cooker and season with salt and pepper.
Cook soup: Cover and cook until the peas are very soft and the meat is falling off the bone.
Slow cooker: high for 5 to 6 hours or low for 8 to 10 hours.
Instant pot: slow cook setting high for 7 hours, low for 8 to 10 hours.
Shred ham: Remove the ham bone or hocks to a cutting board. When cool enough to handle, remove the meat from the bones and add the meat back in the soup. Stir to combine.
Finish and serve: Taste and season with more salt and pepper as needed. Top with extra parsley (optional).
