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Crisp leaves falling outside, temperatures dropping, sweaters being pulled out of the closet… Fall is absolutely the best!
One of the best parts of when the weather gets colder is you can finally pull out your favorite soup recipes! Sure, you can make soup during the summer, but you’ll heat up the house like crazy! And the best part of soup is eating it to warm up!
This split pea soup is made in the slow cooker, so you can easily start it in the morning and come back to it after a fun romp in the brisk outdoors! So hearty and good, your family will beg to have it again and again!
Now you’re going to need a ham bone or something similar to make this recipe! We save our bones from when we buy pork shoulders to make pulled pork. I’ve seen others save the bones from their spiral hams or use smoked ham hocks. If you don’t have one saved in your freezer, you can likely find something at your local butcher’s.
This dump-and-go soup is one you’ll want to keep on hand all season long!
Ingredients
- 1 ham bone
- 2 lbs cooked ham, chopped
- 16 oz bag dried green split peas
- 1 lb carrots, sliced
- 2 ribs of celery, sliced
- 1 sweet onion, chopped
- 1 tbs minced garlic
- 3 tbs dried parsley
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt
- 1 tsp pepper
- 6 cups low-sodium chicken broth
Instructions
- Place the ham bone in the slow cooker.
- Layer in the rest of the ingredients in listed order above, spreading through the entire crock pot. Pour over the chicken broth last, making sure broth covers everything in the pot.
- Cover and cook on low for 8-10 hours. Stir occasionally during cooking.
- Once peas are tender, remove ham bone from the soup, allowing to cool for a few minutes. Tear off any ham on the bone and return to the soup.
- Discard bone and bay leaf. Using a spoon, smash some of the peas against the side of the slow cooker and stir until desired consistency is reached.
Check out some of our other soups for chilly season! Tried any of them yet? Let us know in the comments!