Slow Cooker Split Pea Soup with Ham
User Reviews
4.9
Slow Cooker Split Pea Soup with Ham
Description
The Slow Cooker Split Pea Soup with Ham features dried split peas cooked with smoked ham hock (or diced ham), onions, garlic, carrots, and a bay leaf in chicken bone broth. Cooking low and slow in a slow cooker allows the peas to fully soften and partially dissolve, producing a creamy yet textured soup. The smoky character from the ham complements the natural earthiness of the peas, balanced by carrots’ sweetness and aromatic garlic and onion.
The process starts with sautéing onion and garlic to bring out their sweetness before combining all ingredients in the slow cooker. The ham is removed and shredded towards the end to be stirred back in, adding tender meat throughout. Seasoned with black pepper and optionally adjusted for saltiness depending on the ham, the final dish is rich and warming.
Serve this soup warm as a standalone lunch or dinner, especially when a filling, protein-rich meal is appreciated. It pairs well with crusty bread and can be enhanced with fresh herbs or greens stirred in near the end of cooking for extra color and nutrients.
Variations include substituting ham with smoked turkey for a pork-free version or omitting meat for a vegetarian option using vegetable broth and extra seasoning. Adding greens like spinach or kale late in the cook time boosts nutrition without impacting cooking duration.
Ingredients
- 16 ounces split peas dried
- 1 1/2 teaspoons olive oil
- 1 medium onion chopped
- 2 to 3 cloves garlic (chopped)
- 2 large carrot peeled and chopped
- 2 smoked ham hock removing bones and skin or 8 ounces diced ham steaks
- 6 cups chicken bone broth (or chicken broth)
- black pepper (to taste)
- 1 bay leaf dry
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.
Notes
- Use leftover ham bone, ham steak, or smoked turkey alternatives if ham hocks are unavailable.
- For a vegetarian version, leave out ham and use vegetable broth, adjusting seasoning accordingly.
- Enhance with baby spinach or kale stirred in during the last 15 minutes to add color and nutrients.
- Fresh herbs such as parsley or chives can be added as garnish or stirred in before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 11/3 cups | |
| Calories | 383kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 33g | 66% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 729.5mg | 30% |
| Fiber | 20g | 80% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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