You don’t have to love peas to love this slow cooker split pea soup. I know because I don’t like peas, but I do honestly enjoy this soup.
I first learned to like split pea soup when my husband bought me a pressure cooker. I made this soup for him, not intending to eat any, but it smelled so good that I gave it a try and have been eating it ever since.
I love how fast the pressure cooker is at cooking split pea soup, but the slow cooker is perfect for this soup which needs a lot of cooking. It’s one slow cooker meal that you don’t have to worry about overcooking. Leave it on low for 8 hours or more, and it will be just perfect.
This recipe is a little different than my pressure cooker version, but just as delicious. It’s a recipe that is easy to play with. You can adjust the amounts of vegetables, or try adding a little potato. You can vary the herbs and use ones you like best.
Split Pea Soup (Slow Cooker)
- 1 pound split peas
- 1 large yellow onion, diced
- 2-3 carrots, sliced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 pound ham, diced
- 4 cups gluten-free chicken broth
- 2 cups water
- 2 teaspoons dried parsley
- 1/2 teaspoon dried thyme
- 1 bay leaf
- salt and pepper to taste
- Rinse and drain the peas. Add all ingredients except the salt and pepper to the slow cooker and gently stir to combine.
- Cook on low 8-9 hours or high 4 hours.
- Stir well. Remove the bay leaf and add salt and pepper to taste.