Classic Split Pea & Ham Soup - From Scratch- Slow Cooker Recipe
Classic Split pea and ham soup, made in the crockpot! Prepare now and eat later. Without heating your house up, great year round.
HAM & SPLIT PEA SOUP (CROCKPOT STYLE)
With fall and winter here, you'll love this flavorful hearty soup that makes itself!!
HAM & SPLIT PEA SOUP
Ingredients
1 Tbsp olive oil
1 1/2 cups chopped yellow onion (1 medium)
1 1/4 cups chopped celery (about 3 ribs)
1 tsp minced garlic (1 clove)
4 cups unsalted chicken broth
4 cups water
1 (16 oz) bag dried split peas, picked over and rinsed
2 bay leaves
1 1/2 tsp chopped fresh thyme, or 1/2 tsp dried
Salt and freshly ground black pepper
1 1/2 lb meaty ham bone or ham shanks
1 cup chopped carrots
Chopped fresh parsley, for garnish (optional)
Some sharp cheddar cheese at the end.
INSTRUCTIONS -STOVE TOP METHOD
Heat olive oil in a large pot over medium-high heat. Add onion and celery and saute 3 minutes. Add garlic and saute 1 minute longer.
Pour in chicken broth and water. Add split peas, bay leaves and thyme. Season lightly with salt and with pepper to taste (I like to wait to add more salt until the end to see how salty the ham has made the soup).
Nestle ham bone into soup mixture. Bring mixture to a boil, then reduce to low. Cover and let simmer, stirring occasionally until peas and ham are tender, about 60 - 80 minutes.
Remove ham from soup, let rest 10 minutes then shred or dice meat portion into pieces, cover.
Meanwhile add carrots* to soup. Cover soup and continue to simmer, stirring occasionally, until peas have mostly broken down, about 30 minutes longer**.
Stir ham into soup, season with more salt as needed. Serve warm garnished with parsley if desired. and cheese.
CROCKPOT METHOD
Reduce water to 2 cups (not as much liquid will evaporate from the slow cooker as it will a pot).
Add all ingredients (except parsley) to a 4 - 6 quart slow cooker and cook on low heat about 7 - 8 hours.
Remove ham and shred or dice into pieces then return to soup.
INSTANT POT METHOD
Press saute setting on Instant Pot. Add oil, celery and onion, saute 3 minutes, add garlic and saute 1 minute longer. Press cancel on the Instant Pot.
Pour in broth, 2 cups water (instead of the 4 cups listed), split peas, carrots, thyme, bay leaves and season with salt and pepper to taste. Add ham bone.
Cover and press manual mode then set to 15 minutes.
Once time is up allow pressure to release naturally for 15 minutes, then quick release any remaining pressure.
Shred ham from bone into pieces and return to soup.
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Slow Cooker Split Pea Soup | A Sweet Pea Chef
This delicious slow cooker split pea soup requires just 5 minutes of prep time and contains 21 grams of fiber and almost 28 grams of protein in just one bowl!
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Slow Cooker Split Pea Soup with Ham
Making Split Pea Soup in the Slow Cooker is so easy and perfect for busy weeknight meals. It’s also freezer friendly, so you can make a batch and freeze the leftovers for another night. PRINT RECIPE:
Slow Cooker Split Pea Stew
SLOW COOKER SPLIT PEA STEW
If you love split pea soup then you will love this split pea stew. Watch how easy it is to make!
RECIPE:
INGREDIENTS:
1 lb. dry split peas
7 cups chicken broth
2 cups ham pieces or cubed ham
leftover ham bone (optional)
4 cups quartered baby red potatoes
1 white onion, diced
4 carrots, diced large
3 celery stalks, diced large
1 tsp. dried leaf thyme
¼ tsp. pepper
1 bay leaves
SLOW COOKER SIZE:
6-quart or larger
INSTRUCTIONS:
Add everything to the slow cooker, stir.
Cover and cook on LOW For 8-9 hours, without opening the lid during the cooking time.
When the cooking time is up remove and discard ham bone (if used) and bay leaves.
Stir the soup gently until the spit peas melt throughout the stew.
Serve and enjoy!
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Barefoot Contessa's 5-Star Split Pea Soup | Barefoot Contessa | Food Network
Ina Garten's classic split pea soup is perfect for any winter night!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Parker's Split Pea Soup
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 40 min
Prep: 10 min
Cook: 1 hr 30 min
Yield: 5 to 6 servings
Ingredients
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water
Directions
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
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Barefoot Contessa's 5-Star Split Pea Soup | Barefoot Contessa | Food Network