Slow Cooker Split Pea and Ham Soup with Potatoes
A rejuvenating split pea soup made for chilly winter nights.
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Servings: 8 servings
Calories: 158kcal
Ingredients
- 3 tablespoons olive oil
- 12 ounces smoked ham, medium diced
- 1 large yellow onion, medium diced
- 3 medium leeks, cut in half vertically and thinly sliced (light green and white parts only) and rinsed well
- 3 cloves garlic, minced
- 2 medium carrots, medium diced
- 2 stalks celery, medium diced
- 1 pound dried green split peas, rinsed
- 1/2 pound Yukon gold potatoes, peeled and diced
- 8 cups chicken stock, broth or water
- 2 bay leaves
- 1 tablespoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1 cup chopped parsley
- 1 lemon
Instructions
- Heat oil in a large frying pan over medium heat. Add ham and cook, stirring occasionally until browned slightly.
- Add the onion, leeks, garlic, carrot, and celery and season with black pepper. Cook, stirring occasionally, until tender and translucent, about 5 minutes.
- Transfer everything to the slow cooker and add the 1 pound rinsed split peas, the 1/2 pound potatoes, the 8 cups of chicken broth, the 2 bay leaves, the 1 tablespoon kosher salt, and the 1/2 teaspoon ground black pepper.
- Cover and set slow cooker to high for 4 hours or low for 6.
- Taste and add more salt and pepper if needed. Stir in the parsley and squeeze the lemon over the soup. Stir and taste one more time adding more salt, pepper, or lemon.
Notes
- Split peas: For a more brothy consistency, use half a pound of split peas. For a thicker stew-like consistency, use a full pound of split peas. You can also adjust the amount of liquid according to your desired thickness after the split peas have cooked and expanded.
- Potatoes: Use Yukon gold potatoes for better texture. I don't recommend using Russet potatoes.
- Make-ahead and storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
- No Slow Cooker? No Problem. Prepare recipe through step 2 in a large dutch oven or soup pot instead of a skillet. Instead of placing ingredients into a slow cooker in step 3, place into the large pot over medium heat. Stir together, then allow to boil then reduce to a simmer and cover. Cook until the split peas are tender. You may need to add extra broth to make up for the evaporation. Serve.