Split Pea and Ham Soup


Hey y’all.  My goal is to have a new crockpot meal posted on Tuesdays.  Today in the frigid Minnesota-land, it’s freezing rain.  On days like today I just want to binge watch TV or snuggle under a blanket with a book.  What better way to cozy up at dinner then with some warm, fresh,  (healthy) homemade soup.

Split pea soup, just gonna throw it out there, isn’t the most appealing-looking food to consume.  When people say “pea soup green” it usually isn’t a positive comment.  I would like you to try to put that out of your mind when considering making this recipe.  My 6 year old and 3 year old consume this without fail every time I make it.

My 6 year old actual got upset when I made chicken wild rice soup in the crockpot last week.  He ate the chicken wild rice soup that night but requested his favorite green soup several times throughout dinner.  He has even told me that he likes this soup more then pizza.  Did you catch that, my kindergartener likes this soup more then pizza.  (Parenting win!)  If that hasn’t convinced you yet that this soup is legit, he has also asked to bring it for school lunch.

Awkwardly enough,  a few years ago, my husband made a bet with one of his co-workers that involved my split pea soup.  If my hubby lost, I had to make my split pea soup for the co-worker.  If the co-worker lost, his wife was supposed to make her famous cheesecake.  Seriously, cheesecake verses split pea soup?  Craziness.  Turns out both of them did equally poor in their “March Madness” college basketball brackets that they called it a tie.  Long story short, this soup is awesome.  Try it!



Split Pea & Ham Soup- in the crockpot

1.5 lbs. ham, diced (I purchase a ham-steak slab thing, I should have photographed it)
1 bag dried split peas
5 cups water (up to 6 cups if you don’t like your soup as thick as I do)
2 cups carrots, chopped (I use baby carrots so I don’t have to peel them)
1 medium onion, finely chopped
2-3 cloves garlic (I won’t lie, I don’t use fresh, I have the minced stuff in a jar in my fridge and I just grab about a spoonful of it)
2 bay leaves
3/4 tsp. salt
1/2 tsp. pepper

Dice and chop the items listed above.  Add everything to crockpot.  Stir and cover with lid.  Allow to cook all day on low (8 hours-ish) or for 4-5 hours on high.  Once split peas are fully cooked, they will disintegrate when you stir the soup.  Soup is ready when the carrots are soft and the split peas “mush up.” (Very technical language, I know!)  If you aren’t a stew-thick-loving person, add additional water to the crockpot to thin out your soup.  Remove bay leaves before serving.  Enjoy!

*Be careful not to burn your mouth/tongue when eating this soup.  It will be quite hot if it’s been on low all day or high for several hours.  You have been warned!

**This crockpot meal is perfect for those of you who leave early in the morning and want to come home to a hot, home-cooked meal.  If you have, or choose to invest in a crockpot with a timer, the best thing to do would be to throw all the ingredients in in the morning, set the timer for 8 hours on low and it will flip over to the “warm” setting at 8 hours.  Stir once you get home and pat yourself on the back for making a healthy, hot meal for dinner.

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