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Slow Cooker Ham and Split Pea Soup
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Description
A perfect winter soup, filling and flavorful. This is a meal in itself. You’ll be glad there will be enough for leftovers! Which you can totally freeze.
Ingredients
- 1 Leftover Ham Hock, Preferably Meaty, Or 1 Ham Hock Bone And 1 Cup Cubed Ham Meat
- 1 pound Dried Green Split Peas, Rinsed
- 1 cup Leftover Cubed Fully Cooked Ham Or You Can Use A Ham Steak And Chop It Up
- 1 Large Onion, Chopped
- 2 stalks Celery With Leaves, Chopped
- 1 cup Carrots, Chopped
- 2 cloves Garlic, Minced
- 2 sprigs Fresh Thyme, Leaves Removed
- Salt And Pepper, to taste
- 2 cups Water
- 32 ounces, fluid Reduced Sodium Chicken Broth
Preparation
Layer ingredients in slow cooker in the order given, adding the water and broth last. Do not stir ingredients. Cover and cook on high 4–5 hours or on low 8–10 hours until peas are very soft and ham falls off the bone.
Freezer option: Freeze cooled soup in quart size containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.
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