Description

This Slow Cooker Split Pea Soup is a hearty and comforting dish perfect for chilly days. Made with dried split peas, diced carrots, potatoes, ham, and a blend of flavorful herbs and spices, this soup simmers slowly to develop rich flavors. Easy to prepare and packed with nutrition, it serves 6 to 8 people and is perfect as a warming main course.

Ingredients

Scale

Main Ingredients

16 ounces dried split peas
2 cups diced carrots
2 Russet potatoes peeled and diced
2 cups diced ham
8 cups water

Seasonings and Herbs

2 tablespoons onion powder
1 teaspoon celery seed
1 tablespoon minced garlic
2 bay leaves
2 sprigs fresh thyme plus extra for garnish
1 tablespoon Better Than Bouillon chicken flavored (or more to taste)
Salt and pepper to taste

Oils and Fats

2 tablespoons olive oil
1 tablespoon butter

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Instructions

Rinse the peas: Rinse the dried split peas thoroughly under running water, removing any impurities or stones to ensure a clean base for the soup.
Add ingredients to slow cooker: Place the rinsed peas, diced carrots, peeled and diced potatoes, diced ham, onion powder, celery seed, minced garlic, olive oil, bay leaves, fresh thyme sprigs, butter, water, and Better Than Bouillon into the crockpot.
Cook the soup: Set the slow cooker to low and cook for 8 hours or on high for 6 hours. The soup is done when the peas, carrots, and potatoes are tender and the soup has reached your desired consistency.
Remove herbs: After cooking, carefully remove the bay leaves and thyme stems to avoid any tough bits in your soup.
Season to taste and serve: Add salt and pepper as needed, garnish with extra fresh thyme, and serve hot, ideally with crunchy bread and additional ham if desired.

Notes

Rinsing split peas thoroughly removes any debris or stones that may be present.
Feel free to adjust the ham quantity or substitute with smoked turkey for a different flavor.
For a vegetarian version, omit ham and use vegetable broth instead of chicken-flavored bouillon.
The soup thickens as it cools; add additional water or broth to adjust consistency when reheating.
Season the soup near the end of cooking to better control salt levels, especially when using bouillon.

Nutrition

Serving Size: 1 cup
Calories: 250 kcal
Sugar: 4 g
Sodium: 550 mg
Fat: 6 g
Saturated Fat: 1.5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 9 g
Protein: 15 g
Cholesterol: 25 mg