Every Easter and Christmas, I eagerly await the huge ham sales at the grocery store. And then, we end up with ham for DAYS. I felt extra lucky to get a ham delivered to me in the time of the pandemic, and I wanted to make sure I used every bit of it. So, of course, the leftover holiday ham bone gets used to make split pea soup in the slow cooker.
I don’t have an ingredients photo right now, because I made this recipe on the spur of the moment, not sure how it would turn out. But I’ve got to share it RIGHT NOW because it came out so amazing.
Split pea soup traditionally includes celery, but I left it out because I didn’t have any. This soup is still hearty and delicious.
The prep steps include rinsing the peas, dicing an onion, mincing garlic, and peeling and chopping carrots. Also, when you’re carving up your ham, leave some meat on the bone. It will fall right off into this soup.
Dump everything in the slow cooker and cook on high for 4 hours, or until the peas are falling apart, depending on your slow cooker. At the end, the peas should be falling apart. Be sure to get all the meat off the bone and add it into the soup.
This soup absolutely does not need any added salt since the ham bone provides so much. Try to use no salt added broth as well to keep the sodium in check.
Slow Cooker Split Pea Soup
Equipment
- Slow Cooker (6 qt)
Ingredients
- 16 oz green split peas rinsed and drained
- 1 yellow onion diced
- 3 garlic cloves minced
- 4 carrots chopped
- ¾ tsp dried thyme
- 1 tsp ground ginger
- 4 cups chicken broth no salt added
- 2 cups water
- 1 leftover ham bone
Instructions
- Rinse and drain the green split peas.
- Add all ingredients to the cooker and stir.
- Cook on high for 4 hours, until peas are falling apart.
- Remove all remaining meat from the ham bone and add it to the soup.
This recipe was inspired by Delish.