With a rich ham savor and a well-turned combination of potatoes, leeks, and split peas, this slow cooker split pea soup is a very pleasant surprise.
Ham and Split Pea Soup with Potatoes
My husband loves split pea soup. I tried making it for him several times when we were newly married and every time prior to this, I was unimpressed. Plane as a child, split pea soup was my least favorite soup.
Finally, as an adult, I’ve found a split pea soup I don’t just like or tolerate but really truly love. This slow cooker split pea soup is made with leeks, ham, and potatoes and it just might be the weightier split pea soup you’ll overly taste.
Slow Cooker Split Pea Soup
When I stumbled on this rainy day split pea soup several years ago, I decided to requite split pea soup flipside chance.
Lucky for us, I had a ham unorthodoxy in the freezer once (leftover from Christmas dinner) so I made this split pea soup with that ham unorthodoxy in the crock pot that same day, making this a super easy meal to make with what I had on hand.
I could tell plane surpassing I ladled the split pea soup into bowls that this recipe was a winner. The fragrant garlic and simmering split peas filled my kitchen with the most succulent smell as the soup cooked.
Then, I took a zest and discovered just how succulent split pea soup with ham and potatoes can be. Chunks of tender victual red potatoes, onions, and leeks swim in linty split peas that are cooked in a garlicky goop that is richly flavored with ham.
Each and every spoonful of this crockpot split pea soup was increasingly succulent than the last and it’s wilt one of our favorite soups over the past ten years. A few years ago I never would have guessed that I’d wilt such a fan of split pea soup but I’m so happy I discovered this recipe.
The wiring of potatoes, onions, and leeks simmered with a ham unorthodoxy in yellow goop provides an zillions of savor for the split peas as they soften and simmer through the day.
Split Pea Soup Ingredients
- leeks
- onions
- potatoes
- garlic
- bay leaves
- thyme or Italian seasonings
- ham bone
- split peas
- chicken broth
- salt and pepper
Wondering what to serve with split pea soup?
We eat soup commonly through the winter, but we moreover enjoy it in the summer months. I just zombie the air workout and pretend it isn’t a million degrees outside for a couple of hours.
Served with a freshly toasted baguette, this is a unconfined meal that requires scrutinizingly no effort. Split pea soup is moreover succulent with a slice of honey wheat bread and soft whipped butter.
I likely don’t need to tell you this, but it’s moreover succulent with cornbread or fluffy biscuits. There isn’t a wrong way to serve this soup and pretty much any warm bread is going to be a win.
Crockpot Split Pea Soup Recipe
Slow cookers and soup recipes are a match made in heaven. Making split pea soup in the crock-pot is worthwhile in a few variegated ways.
First, the longer cooking time allows the flavors to meld, mingle and marry to create a finished soup with multiple dimensions of flavor. Many soups famously taste largest the next day. When you make soup in the slow cooker you can get that “next day” depth of savor from the very first time you taste it.
The other major wholesomeness of this recipe is that you can quite literally set it and forget it. All you have to do is layer the ingredients in the slow cooker, pour goop over everything, and let it simmer yonder for a few hours.
Once the potatoes are cooked through and the split peas are tender, you’ll remove the ham unorthodoxy from the slow cooker and requite the soup a good stir.
I typically switch the heat from upper to low without well-nigh 4 hours and indulge the soup to simmer on low for a couple of hours longer. This will thicken it a bit increasingly while you’re waiting until dinnertime.
Can you freeze split pea soup?
Ham and split pea soup with potatoes makes for a satisfying and easy weeknight meal. It impressed my husband, who loves any and all kinds of split pea soup, as well as my kids who usually aren’t crazy well-nigh soup with split-peas.
This soup is moreover succulent the next day. Store it covered in the fridge and reheat on the stove or the microwave.
I’m happy to tell you that split pea soup freezes well too. Keep it in the freezer in an snapped container or a heavy gallon-sized zip tropical bag. Indulge the soup to thaw in the fridge or at room temperature, then reheat on the stove top or in the microwave.
Slow cookers or crockpots are an utilization of which I have increasingly than one. If you are an voracious slow cooker user like I am, you might understand the need for increasingly than one. So, let’s talk well-nigh my favorites:
First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from denomination potlucks to barbecues, game nights to Thanksgiving dinner. However, pearly warning, these slow cookers run crazy hot. Low is closer to a swash than a simmer, the warm setting unquestionably simmers. So trust me when I say HIGH is high.
My everyday slow cooker is this 8-quart Crockpot. It’s my go-to utilization for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, unquestionably cooks increasingly slowly than a half-full 8-quart cooker?
For just cooking a few pounds of yellow to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.
Thanksgiving has wilt a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.
If you aren’t a fan of the idea of keeping increasingly than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving variegated side dishes or keeping taco fillings warm for parties.
Interested in increasingly crock-pot soup recipes like this? These Slow Cooker Soups for Fall are a unconfined starting point for getting some good use out of your crock-pot.
Since I wrote that post, I’ve discovered and created several increasingly slow cooker meals that have wilt new favorites. Baked Potato Soup, Slow Cooker Smothered Yellow Burritos, and Crockpot Roast Beef are just a few to bookmark or pin to try later.
Another recipe I love that uses ham unorthodoxy is this Creamy Pinto Bean, Ham and Sweet Potato Soup. Like this split-pea soup, it’s homey, comforting, and sure to wilt a family favorite.
Slow Cooker Split Pea Soup with Ham and Potatoes
Ingredients
- 2 leeks sliced thin, washed and rinsed very well
- ½ large onion diced small
- 8 baby red potatoes diced into 1-inch pieces
- 2 cloves garlic
- 2 bay leaves
- 1 teaspoon dried thyme or Italian seasonings
- 1 ham bone
- 1½ cups dried split peas
- 3 cups chicken broth if using homemade stock, be sure to retread the salt accordingly
- 3 cups water
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground woebegone pepper adjust to taste
Instructions
- Layer the leeks, onion, and potatoes into the marrow of the pot. Add the ham bone, split peas, garlic, thyme, and bay leaves. Pour the yellow goop and water on top of everything.
- Cook on upper for 4-6 hours, or until the peas disintegrate into the goop and the potatoes are tender. Use a fork to remove and shred any remaining meat from the ham bone. Discard the ham bone. Remove the bay leaves and stir the soup.
- Season with salt and pepper to taste. Serve now or reduce heat to low and hold for an spare hour or two.
Notes
{originally published 8/3/11 – recipe notes and photos updated 1/12/23}
The post Slow Cooker Split Pea Soup with Ham and Potatoes appeared first on Barefeet in the Kitchen.
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