Ham and split pea soup was one of my favorite meals on cold, winter—or raw, spring—days in New England. It’s hearty, delicious, and made our house smell so inviting all day long. Now that we’re here in sunny SWFL, we may not be warming up from cold weather but it’s still a wonderful dish—and the aroma wafting through your house creates a feeling of comfort and hominess. So, keep some meat on that bone-in ham after you’re done with dinners, and use it to flavor your soup with fall-off-the bone goodness.
The soup can be served in two ways: straight out-of-the-pot, or after it is pureed in a blender. I prefer pureed but admittedly, it’s a little more work.
For an easy way to prepare ham that has a sweet-with-a-touch-of-savory taste, try Slow Cooker Brown Sugar Ham—you may rethink ever cooking ham in your oven again!
Prep time: 20 minutes: 10 to prepare and 10 to blend at the end (optional)
Cook time: 8-10 hours in a slow cooker
Total time: 8-to-10 ¼ hours
- 1 lb of dried split peas
- ½ onion, chopped
- 3 ribs of celery, chopped
- ½ cup carrots, chopped
- 3 cloves garlic (or 1 ½ teaspoons minced garlic)
- 1 quart of chicken stock
- 1 bay leaf
- 2 ½ cups of water
- Ham bone with ham (estimate 1 pound of ham)
- Salt and black pepper to taste—save until after cooking
- Add all ingredients to slow cooker and cook on low heat until peas are tender—8-to-10 hours.
- Cut off the ham that is left on the bone and add to the soup. (if not putting the soup in the blender)
- Season with salt and pepper (if not putting the soup in the blender) and serve.
For a smoother texture, puree the soup in a blender. When the soup is done cooking, reserve some of the ham to add after blending. Put the soup in the blender (in batches so as not to overfill), and puree. Add the reserved ham, season to taste with salt and pepper, and serve.
Calories per serving: 300 Total fat: 5.9 g
Total Carbs: 38.8g Dietary Fiber: 15.9g Sugars: 5.8g
Cholesterol: 32 mg Sodium: 1156 mg Protein: 24g