We have tried so many variations of this soup. Whether it was adding more veggies, removing some split pea and adding a different type of bean, flavoring it differently, or anything else, everything we have done has always made it taste amazing. We love this soup so much, we have made it for dinner guests, and it is even safe for babies. Little kids love this, so it is a wonderful, creamy soup to have on hand at any time. The best part is, I always have these basic ingredients in my pantry so I can make it whenever I want.
Check out what our friends over at A Sweet Pea Chef had to say about this:
“This slow cooker split pea soup seriously couldn’t be any easier. You literally add all the ingredients to the slow cooker and then walk away while it cooks up one of the most fabulous, heart-warming, and rich split pea soups you’ve ever had the fortune to eat.”
I so agree! This is a wonderful recipe to keep on hand.
Ingredients
16 oz. (~4 cups) dried split peas
1½ lb. ham bone, meaty
3 carrots, diced
1 yellow onion, diced
1 shallot, diced
2 stalks celery, diced
3 cloves garlic, minced
1 tsp. dried thyme
½ tsp. ground black pepper
1 bay leaf
6 cups Swanson low sodium chicken stock
Instructions
In the bowl of a slow cooker, combine the split peas, carrots, yellow onion, shallot, celery, garlic, thyme, pepper, bay leaf, and chicken stock. Mix well.
Add the ham bone on top and nestle into the contents of the slow cooker.
Cover and cook on Low for 5-6 hours, or until ham is tender and easily pulls off the bone.
Remove the ham and shred into bite-size pieces using two forks, then return the ham meat to the slow cooker, and discard the bone.
Remove the bay leaf and serve.
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Quick Tip: Store leftovers in fridge for up to 5 days
Thanks again to A Sweet Pea Chef for this amazing recipe.
