This Slow Cooker Split Pea Soup recipe is not only delightfully easy to make, but filling and perfect for a winter day. It’s a great meal to plan with holiday ham leftovers.
- 1 pound dry green split peas (picked over, rinsed well, and drained)
- 1 onion (diced)
- 3 carrots (peeled and sliced)
- 2 cloves garlic (finely minced)
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cup diced ham
- 2 leaves bay
- 6 cups chicken broth
- In a 4-5 quart slow cooker, layer the the peas, onion, and carrots. Sprinkle evenly with the paprika, salt, and pepper. Top with ham and bay leaves. Pour chicken broth over all ingredients and stir just slightly (no need to thoroughly combine ingredients).
- Cover and cook on low for 8-10 hours or until peas are very soft and falling apart. Stir soup to combine ingredients. With an immersion blender or potato masher, blend/smash up some of the peas to help thicken the soup. Serve warm with bread, croutons, or crackers.
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Keywords: crock pot, ham, carrots, 8 ingredients, easy recipe,