Peas are a healthy addition to any meal. They provide potassium and iron, while also being a source of plant-based protein. Ham and Split Pea Soup combines the flavors of salty ham, sweet peas and spices to make a hearty, healthy bowl of soup. I topped the soup with grilled cheese croutons, just for fun!
Split peas are actually peas that have been dried, peeled and split in half, thus the name. They are super affordable to buy in bulk and so easy to prepare. They don’t need to be soaked in water in advance like many types of dried beans. I simply add my ingredients for this soup to the slow-cooker and set it to cook on low. By dinner time, I’ve got a creamy, healthy bowl of soup that is low in calories, yet big on flavor.
Ham and Split Pea Soup
What’s needed?
- 1 pound of ham with the bone
- 4 cups chicken (or vegetable) stock
- 2 bay leaves
- 1 teaspoon Italian seasonings
- 1 1/2 cups dried split peas, rinsed
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 medium onion, chopped
- 2 tablespoons canola oil
- 1 teaspoon minced garlic
- salt and pepper to taste
Whenever I purchase a ham for a family meal, I prefer to buy it with a bone. This way, I’m sure to have the bone and some extra ham to put in the freezer for another meal. For this recipe, I used a ham bone with a pound of meat still attached to the bone. I defrosted it in the microwave and added it directly to the slow-cooker. The ham bone gives this soup such great flavor. And if you buy a ham that has been smoked, that wonderful smoky flavor gets added to your soup as well.
How to make Ham and Split Pea Soup?
- Add the ham, chicken stock, seasonings and split peas to a 4-quart slow cooker set on low.
- In a medium skillet, saute the chopped carrots, celery and onions in 2 tablespoons of canola oil. Cook until soft, about 5-6 minutes. Add the garlic to the skillet and cook for one more minute. Add the vegetables to the slow-cooker.
- Stir, cover and cook on low for 6 hours.
- Remove the ham bone and the bay leaves before serving. Salt and pepper the soup to taste. Recipe makes 6 servings.
How to garnish pea soup?
While the soup was cooking, I made some grilled cheese ‘croutons’. I buttered one side of four slices of sourdough bread and put slices of sharp cheddar cheese in between two slices to make two sandwiches. I grilled each sandwich until golden brown on both sides. Then, I cut off the crusts and cut them into bite size pieces. When the soup was done, I dropped a few of these ‘croutons’ on top of the soup to add some texture and some crunch. Really delicious and comforting!
No matter the season, Ham and Split Pea Soup never disappoints! It is creamy and delicious. Who knew a healthy soup could be so inviting?
Check out these recipes for more thick and creamy soups:
- Creamy Asparagus Chowder
- Cheesy Broccoli Soup
- Ham and 12 Bean Soup
- Creamy Sausage and Tortellini Soup
Ham and Split Pea Soup
Equipment
- 1 slow-cooker 4 quart size or larger
Ingredients
- 1 pound of ham with the bone
- 4 cups chicken or vegetable stock
- 2 bay leaves
- 1 teaspoon Italian seasonings
- 1 1/2 cups dried split peas rinsed
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 medium onion chopped
- 2 tablespoons canola oil
- 1 teaspoon minced garlic
- salt and pepper to taste
Instructions
- Add the ham, chicken stock, seasonings and split peas to a 4-quart slow cooker set on low.
- In a medium skillet, saute the chopped carrots, celery and onions in 2 tablespoons of canola oil. Cook until soft, about 5-6 minutes. Add the garlic to the skillet and cook for one more minute. Add the vegetables to the slow-cooker.
- Stir, cover and cook on low for 6 hours.
- Remove the ham bone and the bay leaves before serving. Salt and pepper the soup to taste. Recipe makes 6 servings.
