With a rich ham flavor and a balanced combination of potatoes, leeks, and split peas, this slow cooker split pea soup is a very pleasant surprise.
Prep Time10 minutesmins
Cook Time5 hourshrs
Total Time5 hourshrs10 minutesmins
Course: Main Course
Cuisine: American
Servings: 8servings
Ingredients
2leekssliced thin, washed and rinsed very well
½large oniondiced small
8baby red potatoesdiced into 1-inch pieces
2clovesgarlic
2bay leaves
1teaspoondried thyme or Italian seasonings
1ham bone
1½cupsdried split peas
3cupschicken brothif using homemade stock, be sure to adjust the salt accordingly
3cupswater
½teaspoonkosher saltadjust to taste
½teaspoonfreshly ground black pepperadjust to taste
Instructions
Layer the leeks, onion, and potatoes into the bottom of the pot. Add the ham bone, split peas, garlic, thyme, and bay leaves. Pour the chicken broth and water on top of everything.
Cook on high for 4-6 hours, or until the peas disintegrate into the broth and the potatoes are tender. Use a fork to remove and shred any remaining meat from the ham bone. Discard the ham bone. Remove the bay leaves and stir the soup.
Season with salt and pepper to taste. Serve now or reduce heat to low and hold for an additional hour or two.
Notes
I typically switch the heat from high to low after about 4 hours and allow the soup to simmer on low for a couple of hours longer. This will thicken it a bit more while you're waiting until dinnertime.