This simple soup is the cozy comfort you need on a cold night!
I live in Wisconsin, and every year, winter creeps up like a shadow. Before I know it, the temperature plummets, with the sun setting as early as 4 PM! The truth is, I hate winter. But there’s one saving grace to the below-zero nights and snow-ridden roads: all the soup recipes I get to make! One of my favorite weekday recipes is Crock-Pot split pea soup with ham. Aside from a bit of chopping and dicing, this soup requires only minimal effort. Just sit back, relax, and let the Crock-Pot do all the work.
I know a recipe is good when all three of my kids love it, even the picky one who’d gladly eat PB&J for every meal. What I love about this soup is its innate creaminess. The peas break down and create a naturally creamy texture, minus the dairy. Coupled with the ham (preferably smoked), this pea soup feels like a warm hug on a cold winter evening. All you need is crusty bread and maybe a pint of Guinness—but that’s just me.
Is Crock-Pot Split Pea Soup with Ham Healthy?
This soup is both delicious and nutritious. How could it not be? Split peas are an excellent source of protein and fiber, guaranteed to keep you full. The addition of vegetables like carrots and celery also ups the nutritional content. And given the ham used in this soup, I opted for low-sodium chicken broth. We could all use less salt in our lives!
If you’re not a ham fan or prefer an even leaner protein, smoked turkey is a worthy alternative. Or heck, cut the meat out to make a vegan-friendly soup. Just use vegetable broth and about a teaspoon (or more) of liquid smoke for that savory, ham-like flavor.
What About Bone Broth?
I’m a huge bone broth fan. We’ve all read about the nutritional benefits. It’s high in magnesium, calcium, and amino acids, not to mention protein. But that’s not why I use bone broth. For me, it’s all about the flavor. Bone broth is simmered much longer than regular broth—usually at least 12 hours. That long simmering time imparts an umami flavor that standard broth just can’t emulate. So, if you want a richer and savory profile for your split pea soup or any other soup, try substituting half or all of the liquid with bone broth!
How to make ahead and store
This soup is perfect for meal prep. Just follow the recipe instructions and store it in your fridge for up to 5 days. For longer storage, freeze it in individual portions for up to 3 months.
Serving Suggestions
Honestly, I only need a crusty bread or a simple side salad with this hearty soup. However, my kids love a gooey Air Fryer Grilled Cheese on the side. I’ve also been known to make a quick batch of Garlic Toast, which is great for dipping. And given all the time I save making this soup in the Crock-Pot, I usually have time to bake something sweet like Pumpkin Pie or a batch of Peanut Butter Oatmeal Chocolate Chip Cookies!
Ingredients
- 1 pound dried green split peas rinsed
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup chopped onion
- 2 cloves garlic minced
- 2 cups diced cooked ham
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 2 cups water
Instructions
- Combine all ingredients in a Crock-Pot.
- Cover and set to cook on low for 8 hours.
- Remove the bay leaf before serving. Stir well and adjust seasoning if necessary.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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