Split pea soup is one of those things that I never ate growing up. I’m not sure why but I had never even tried it until I moved to Canada. Dewey loves it (he’s French…he has to) but I was not convinced. Let’s face it, it is a bit weird looking. All green and lumpy and pea-y. My hesitation didn’t mean that I got out of making it for Dewey. Thankfully, the recipe I tried (and adapted) was a winner. Who knew that Crock Pot Split Pea Soup could be easy and delicious (even for an Alabama girl).
I have gotten over my aversion and now I quite like split pea soup. Especially if it has lots of ham in it. This is the perfect recipe to make after Easter, Christmas or Thanksgiving when you have lots of leftover ham. Plus, making it in the crockpot means that it is easy peasy. See what I did there? Ha! Pea….sy.
Dewey says that this recipe is French Grandma approved. I have a feeling that I will be making it a lot more this winter. Pair it with a crusty baguette and you have a delicious and warm winter dinner.
Crock Pot Split Pea Soup
- 16 oz dried green split peas, rinsed
- 2 cups ham meaty hambone or 2 ham hocks
- 3 carrots peeled and sliced
- 1/2 cup chopped onion
- 2 ribs celery plus leaves chopped
- 2 cloves garlic minced
- 1 bay leaf
- 1/4 cup fresh parsley chopped or 2 tsp dried parsley flakes
- 1 tbsp seasoned salt or to taste
- 1/2 tsp fresh ground pepper
- 3 cups chicken broth
- 3 cups hot water
- Layer ingredients in slow cooker in the order given; pour in water.
- Do not stir ingredients.
- Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours until peas are very soft and ham falls off the bone.
- Remove bones and bay leaf.
- Mash peas to thicken more if desired.
- Serve garnished with croutons.
Have leftovers? This soup freezes really well. Then you can have warm and delicious soup whenever you want without all the work. Just thaw and reheat!
Looking for more great soups and stews? Check out these great recipes!