This split pea and ham soup turns out creamy and delicious every time, all thanks to your slow cooker. Salty ham balances out the peas' light, earthy flavor, while the potatoes slowly release their starches to create the perfect silky texture. After 8 hours of hands-off, crockpot cooking, this split pea and ham soup is ready to devour (although leftovers fare well in the freezer, too). An easy, excellent recipe to add to your fall/winter rotation, this filling and flavorful split pea and ham soup is sure to become a new favorite in your house. Top with freshly cracked pepper and serve with a side of crusty bread. 

Deb Wise
Recipe by Cooking Light October 2015

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Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
15 mins
total:
8 hrs 15 mins
Yield:
Serves 8 (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Layer peas and next 9 ingredients (through ham) in order listed in a 6-quart electric slow cooker. Gently pour 6 cups water over top. Cover and cook on LOW for 8 hours.

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  • Remove ham hocks from slow cooker. Remove meat from bones, and cut into bite-sized pieces; discard skin and bones. Discard bay leaf.

  • Coarsely mash soup to desired consistency, adding additional hot water to thin, if desired. Stir in chopped ham. Divide soup evenly among 8 bowls; top each serving with 1 tablespoon sour cream.

Nutrition Facts

304 calories; fat 4.6g; saturated fat 1.9g; mono fat 0.2g; poly fat 0.3g; protein 22g; carbohydrates 45g; fiber 16g; cholesterol 24mg; iron 3mg; sodium 594mg; calcium 76mg.