Split Pea & Ham Soup.

~ recipe requested by Leanne

Split Pea & Ham Soup.

I made this soup in my CrockPot, and it made a solid 4 quarts. I ate this for several days, and each bowl was so filling and so yummy.

Split Pea & Ham Soup

  • 1 T. olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 medium potatoes, peeled and diced
  • 2 c. ham, cooked and cubed
  • 2 cans chicken broth
  • 2 cans vegetable broth
  • 1 lb. bag dried split peas, rinsed
  • 1 bay leaf (optional)
  • salt & pepper to taste

Turn CrockPot on HIGH. Add olive oil, and heat. Add onion and cook until slightly tender. Add garlic and ham, and heat through until the garlic is very fragrant. Add the broth, split peas, and bay leaf to the pot; salt and pepper to taste. Cook on HIGH heat for 3 hours.

Add the carrots, celery and potatoes, and then continue cooking for an additional 1.5-2 hours. The vegetables should be very tender. Remove bay leaf. Mash the peas on the bottom (they’re heavy, so they will have stayed at the bottom), or if you prefer, use an immersion blender* for a few seconds. Enjoy!

*I don’t have one, so I ladled half of the soup into my blender, pureed it for a few moments, and then poured it back into the pot. I stirred it together with the original chunky soup, and it was perfect.

I’ll probably leave the bay leaf out the next time, as the “spicy” taste/smell from it was unappealing to both of the boys. They begged out of having leftovers, and Jack was able to pinpoint his displeasure right down to, “Remember when you added that leaf, Mom? It just tastes too much like that leaf smelled. Too leafy!”

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