‘Tis the season for leftovers…particularly of the ham and turkey variety. The easiest and fastest way to use up leftover ham is in a hot bowl of split pea soup. Take some veggies, onions and garlic, dried split peas, and any and all leftover ham, drop it in the crockpot with some liquid, and voila, a few hours later: soup. The recipe we based this off of had some diced potatoes in there, too. Great addition! If you’re watching your carb macros, feel free to omit those.
I like the put the ham bone in there if I have it. Sometimes I’ll buy the slices of smoked ham at the deli, complete with bone, and make sure to drop that in. You’ll get all the nutrients and marrow from the bone, plus extra flavor. Win.
If you grew up hating peas, I’m telling ya, you need to try this. It’ll forever change the way you think about pea soup.
Slow Cooker Split Pea Soup
|Prep time||10 minutes|
|Cook time||8 hours|
|Total time||8 hours, 10 minutes|
|Meal type||Lunch, Main Dish, Soup|
|Website||Adapted from Five Heart Home|
- 16oz dried split peas (rinsed)
- 3 cups diced ham (with bone if you have it)
- 3 carrots (peeled and diced)
- 2 stalks celery (diced)
- 1 Medium onion (diced)
- 2 cloves garlic (finely chopped)
- 2 cups red potatoes (diced)
- 8 cups chicken broth (or water & add chicken bouillon)
- salt & freshly ground pepper
|Add all ingredients into the slow cooker and cook on low for 7-8 hours (or high for 4-5 hours).|
|When done, remove the bone (if used)) and stir gently to dissolve the split peas. When soup is uniform in color, ladle into bowls and top with sour cream or Greek yogurt (optional) and/or croutons (optional).|