Slow Cooker Split Pea Soup Recipe

The weather is getting cooler and that means soup begins to reappear on our dinner menu at least once each week. This Slow Cooker Split Pea Soup recipe is one I have used for decades. It’s easy to throw together in the slow cooker and the kitchen smells wonderful as it cooks all afternoon. I used a slice of ham for this one but a ham bone (usually after one of the holidays) would be my preference for a more intense flavor. I also love to use the slow cooker function on my Instant Pot for this soup. That way, if we are ready to eat before the peas are quite soft, I can choose to pressure cook the soup for about 5 minutes to finish it off perfectly. And served with a loaf of fresh bread right out of the oven, I couldn’t ask for a more perfect cold weather meal!

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Slow Cooker Split Pea Soup Recipe

Course Soup

Ingredients

• 1 pound split peas, washed & drained
• 1 large onion, peeled & chopped
• 3 carrots, peeled & chopped
• 2 stalks celery, chopped
• 3 garlic cloves, minced
• 8 oz Hickory Smoked boneless ham steak, cut up
• 3 slices bacon, cooked & cut up
• 8 cups chicken broth
• 1 tsp ground thyme or 3 sprigs fresh thyme
• 1 bay leaf
• 1/2 tsp dried ginger
• 1 pinch red pepper flakes (or to taste)
• 1 tsp salt (or to taste)
• 1/2 tsp pepper (or to taste)

Instructions

1. Combine combine split peas, onion, carrots, celery, garlic, thyme, bay leaf, ginger, and red pepper flakes in slow cooker. Pour chicken broth over, add ham and bacon.

2. Cook on high for 4 to 5 hours or low for 6 to 8 hours, until peas are completely soft.

3. Add salt and pepper to taste. Can top with crumbled bacon and shredded Parmesan cheese.