Comforting Crockpot Split Pea Soup
A hearty and soothing soup made with split peas, vegetables, and ham, perfect for warming up on a chilly day.
Ingredients
Main Ingredients
- 20 oz dried split peas (yellow or green) Rinsed thoroughly before use.
- 5 cups chicken broth Can substitute with vegetable broth for a vegetarian option.
- 2 cups water
- 1 meaty ham bone or 2 cups cooked ham, diced Use more ham for a meatier flavor.
- 3 stalks celery, diced
- 2 large carrots, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1/2 tsp ground black pepper
- 1/2 tsp dried thyme
- 1 tbsp chopped fresh parsley For garnish.
Instructions
Preparation
- Rinse the dried split peas thoroughly under cool water and set aside.
- Chop the onion, celery, carrots, and garlic finely and add them to the crockpot.
- Add the rinsed split peas to the crockpot, along with the ham bone or diced cooked ham.
- Pour in the chicken broth and water.
- Add the bay leaf, ground black pepper, and dried thyme.
- Stir gently to combine all ingredients, ensuring the split peas are submerged in the liquid.
Cooking
- Cover the crockpot with its lid and set it on low heat, cooking for 6 to 8 hours.
- Check occasionally, but avoid removing the lid frequently.
Finishing
- Once cooking is complete, remove the bay leaf. Stir the soup and use an immersion blender for a smoother texture, if desired.
- Serve warm, garnished with fresh parsley, and with crusty bread or rolls on the side.
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Notes
To store leftovers, let the soup cool completely before transferring it to an airtight container. Refrigerate for 3-4 days or freeze for up to 3 months. For variations, consider omitting ham for a vegetarian option or adding grains like quinoa for extra texture.