Time to make Split Pea and Ham soup. We had oodles of leftover ham and a ham bone from dinner last night, so I knew it was time for this delicious soup. I like to cook this soup in a slow cooker all day, but if I have time the night before, I do some of the prep-work then. I used two different recipes here and here, and made my own adjustments.
2 TBSP olive oil
1 onion, diced
3 celery stalks, diced
4 carrots peeled and chopped
2 garlic cloves, minced
2 tsp. Smoked Spanish Paprika
1 tsp. salt
1 tsp. cracked pepper (divided)
1 meaty ham bone
2 cups chopped leftover ham
4 cups dried split peas
3 bay leaves
2 cups chopped ham
4 cups low-sodium chicken or vegetable broth
2 cups water
Heat oil in a large pan over medium heat. Cook onion until soft, seasoning with 1/2 tsp. salt and 1/2 tsp. cracked pepper. Next, add celery and carrots and cook until soft. Add garlic and only cook for 1 min. more. While veggies are cooking on the stove, pour dry split peas in the bottom of your slow cooker. Next, place the cooked onion, celery, carrot and garlic in an even layer on top of the split peas. Set your bay leaves on top of the cooked veggies. Next place the ham bone on top of the veggies, and add in your chopped ham. (At this point you can cover and refrigerate the soup ingredients overnight.)
Add the broth and 2 cups of water. Sprinkle top with remaining 1/2 teaspoon cracked pepper. Cook on low for 10-12 hours or high for 6-8 hours.
When you peas are soft, and any remaining meat is falling off the bone, remove the bone from your slow cooker and let it cool on a cutting board. Cut the rest of the meat off of the bone, and place back in your soup. Stir the soup mixture to combine all of the ingredients, and remove the bay leaves.
Serve soup on it’s own, or you can top with a little sour cream or homemade croutons here. (They’re super easy to make!)
Try my Step by Step 2 workout below. It’s a favorite of my participants, and part of a three step workout series. Let me know what you think!