Easy Slow-Cooked Split Pea Soup

It seriously does not get ANY easier than this delicious, hearty split pea soup.  My family loves it so much that we have started buying whole spiral-cut hams on a regular basis just so we can make it more often!  It actually ends up being a pretty good value, though, since an eight pound ham will provide at least 1-2 dinners, a week’s worth of lunch meat, and then another 12-15 hearty servings of soup.

But the true beauty of this soup is how ridiculously simple it is to make.  Simply throw the ham bone in the crock pot along with your split peas, onion, celery, carrots, and water, let it simmer for at least 8 hours, then remove the bone and you are done.  That’s IT.  Simple, frugal, and delicious….what more do you need?

Here is what you need:

1 meaty ham bone
1 1lb bag split peas
1 small onion
1 bunch celery hearts
8 oz baby carrots ( half a 1 pound bag)
10 cups water
pepper, to taste
 

Step 1: Rinse peas; set aside ( if peas come with a flavor packet, you can go ahead and discard it—we won’t use it.)

Step 2: Chop onion; slice celery and carrots.

Step 3: Place ham bone in crockpot; add split peas.

Step 4: Add onion and vegetables.

Step 5: Add water; cook on low for 8 hours or overnight.

Step 6: Carefully remove ham bone; place on plate and separate out the fat and bone from the meat. Return meat to soup; discard fat and bone.

Step 7: Serve soup immediately or store in refrigerator to reheat later. Soup will continue to thicken; keeps well for at least one week in refrigerator.

 

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Recipe: Easy Slow-Cooked Split Pea Soup

Summary: This soup comes together with just a few simple ingredients and the flavors get richer the longer it cooks.

Ingredients

1 meaty ham bone
1 1lb bag split peas
1 small sweet onion
1 bunch celery hearts
8 oz baby carrots (half a 1 pound bag)
10 cups water
pepper to taste



Instructions

Rinse peas; set aside ( if peas come with a flavor packet, you can go ahead and discard it—we won’t use it.)
Chop onion; slice celery and carrots.
Place ham bone in crockpot; add split peas.
Add onion and vegetables.
Add water; cook on low for 8 hours or overnight.
Carefully remove ham bone; place on plate and separate out the fat and bone from the meat. Return meat to soup; discard fat and bone.
Serve soup immediately or store in refrigerator to reheat later. Soup will continue to thicken; keeps well for at least one week in refrigerator.

Preparation time: 5-7 minutes

Cooking time: 8 hours on low in crockpot

Number of servings (yield): 16

 

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