Crock Pot Recipe for Split Pea Soup with Ham
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 45 mins
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Total Time
1 hr 55 mins
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Servings
8 Servings
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Calories
350 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Recipe for Split Pea Soup with Ham
Description
The recipe starts by rinsing split peas and boiling them with water and chicken bouillon, followed by adding aromatics such as chopped onion, garlic, celery, carrots, bay leaves, and ham bone or ham steak for flavor. The soup simmers until the peas break down and vegetables soften, creating a hearty, thick consistency. Removing the ham bone to chop meat before returning ensures even distribution of smoky meat.
Seasoning is adjusted cautiously, as the ham adds saltiness. Finally, diced or shaved smoked Gouda cheese is folded into the hot soup, imparting a rich creaminess and enhancing the smoked flavor profile.
The slow cooker method involves combining all ingredients (including whole or chopped ham) and cooking on low for 6-8 hours or high for 4-6 hours for convenience. Using ham hocks or ham steak is interchangeable, with attention to adding all flavorful fat and bones without trimming. The soup pairs well with crusty bread or as a standalone meal.
Updated notes highlight preferring to add a whole ham steak and shredding after slow cooking for a better meat texture.
Ingredients
- 2 cups split peas rinsed and drained, dried
- 10 cups water
- 3 tablespoons chicken bouillon
- 2 bay leaf
- 2 onion chopped (3-4 cups
- 2-4 cloves garlic minced
- 3 celery chopped (about 2 cups, stalks
- 3-4 medium carrot chopped (2 cups
- 1.5 pounds smoked ham still on the bone, or a 1.25 lb ham steak*
- 1/4 teaspoon chipotle chile powder or to taste
- 1/4 teaspoon thyme or to taste, dried
- salt to taste
- black pepper to taste
- 6 ounces gouda cheese chopped into cubes or shaved, smoked
Instructions
- Rinse and sort the peas, then add to a large stock pot with 10 cups of water. Add 3 tablespoons chicken bouillon (I like the Better Than Bouillon brand). Turn the heat to high and boil for 2 minutes. Add the bay leaves, onions, garlic, celery, carrots, ham bone, and chipotle powder. Bring to a boil again, then reduce to a low simmer.
- Simmer for at least an hour and a half, or until the vegetables are soft and the soup is at a consistency you like. If the ham is still on the bone, remove from the soup and chop, discarding the bone. Return the meat to the pot.
- Salt and pepper to taste. Taste it first; remember, ham is very salty. You might not need any.
- Remove soup from heat. Dice the smoked Gouda into bite-size cubes, or use a vegetable peeler to shave it. Add the cheese to the hot soup and stir. Alternatively, you can add the cheese to each individual bowl.
Slow Cooker Instructions:
- Add the peas, water, chicken bouillon, bay leaves, onions, garlic, celery, carrots, ham, and chipotle powder to a very large crock pot. Turn it on to low and cook for at least 4 hours, or up to 8. Chop the ham and return, if necessary. Season to taste and garnish with smoked gouda.
Notes
- Ham hocks can be used whole and chopped post-cooking; ham steak should be added whole or chopped including bone and fat for flavor.
- Do not trim ham fat as it contributes significant flavor to the soup.
- Shredding cooked ham after slow cooking improves texture compared to pre-chopped.
- Slow cooker option: combine ingredients and cook on low for 6–8 hours or high for 4–6 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 350kcal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 32g | 64% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 65mg | 22% |
| Potassium | 859mg | 18% |
| Fiber | 14g | 56% |
| Sugar | 7g | 14% |
| Vitamin A | 4043IU | 81% |
| Vitamin C | 5mg | 6% |
| Calcium | 210mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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