When temperatures drop and the days shorten, nothing warms the soul like a hearty bowl of soup. Among the classics, split pea soup with ham holds a special place.
Perfect for busy days, the slow cooker method infuses deep, smoky flavors from the ham while tenderizing the peas to creamy perfection. Learn how this effortless preparation in a slow cooker leads to a deliciously thick and aromatic soup, ideal for any day that calls for a touch of warmth and nostalgia.
The Timeless Appeal of Split Pea Soup
Split pea soup is renowned not just for its simplicity but for its satisfying depth of flavor, which makes it a favorite during the cold months. Split peas, typically dried and split in half, are rich in fiber and protein, making them an excellent base for a nutritious meal.1
The soup’s smokiness, derived from the ham, combines well with the peas’ natural sweetness, while a mirepoix of onions, carrots, and celery adds a foundational flavor.
This soup is also a fantastic way to utilize leftover ham from holiday dinners, transforming it into an entirely new dish. Its versatility is showcased through various adaptations where ingredients like potatoes or different herbs are introduced, altering its texture and flavor to suit different palates and preferences.
Nutritional & Cultural Significance
Historically, split pea soup has been a part of many cultures, often associated with frugality and making the most of available ingredients.2
Its nutritional benefits are immense, providing essential vitamins and minerals, including Vitamins A and B, magnesium, and iron. This makes the soup not only a feast for the taste buds but also a boost for the body.
Split Pea Soup with Ham
Ingredients
- 1/4 cup unsalted butter
- 2 cups chopped onion
- 1 cup diced carrot
- 1 cup diced celery
- 1/4 to 1 teaspoon kosher salt to taste
- 1/2 teaspoon freshly ground black pepper plus additional to taste
- 2 cloves garlic minced
- 1 pound dried split peas rinsed and sorted
- 1 meaty ham bone or two smoked ham hocks
- 1 large bay leaf
- 2 teaspoons fresh thyme leaves chopped, divided
- 6 cups chicken stock
- 2 cups water
- 1 cup diced ham
- croutons for serving
Instructions
- In a skillet, melt the butter over medium heat. Add onions, carrots, and celery. Season with salt and pepper. Sauté until vegetables are soft.
- Transfer the sautéed vegetables to the slow cooker.
- To the slow cooker, add the rinsed split peas, minced garlic, ham bone or smoked ham hocks, bay leaf, and half of the chopped thyme.
- Pour in the chicken stock and water, ensuring the liquids cover the peas and vegetables.
- Cover the slow cooker and set it to cook on low for 7-8 hours or on high for 4-5 hours, until the split peas are tender and the soup has thickened.
- About 30 minutes before the cooking time is up, add the diced ham to the slow cooker.
- Remove the ham bone or hocks and the bay leaf. Discard them.
- Stir in the remaining thyme and adjust the seasoning with additional salt and pepper as needed.
- Ladle the hot soup into bowls. Optionally, garnish with croutons or a sprinkle of fresh herbs for added flavor and texture.
Sources:
- https://www.verywellfit.com/split-peas-nutrition-facts-and-health-benefits-5194036
- https://www.foodtimeline.org/foodsoups.html
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.