I love split pea soup. It is simple, basic, and lovely. Sometimes I like a recipe with some flair, but when it comes to split pea soup, I want mine traditional. This recipe does traditional just right.
This Crock Pot Split Pea Soup is the first recipe the Crock Pot Thursday gang has all eaten together. This is a big deal, as we’re usually spread across the country, “sharing a meal” in spirit, but not at the same table. Merry Christmas to all of us!
The ham bone from the Christmas Eve ham was perfect for this dish. We doubled the recipe because there are so many of us, and we’re good eaters. It was a hit with the kids and the adults. The next day some of us may or may not have used the cold, leftover soup as a dip for our Doritos.
Crock Pot Split Pea Soup
- 1 (16 oz.) pkg. dried green split peas, rinsed
- 1 meaty ham bone, 2 ham hocks, or 2 cups diced ham
- 3 carrots, peeled and sliced
- ½ cup chopped onion
- 2 ribs of celery plus leaves, chopped
- 1 or 2 cloves of garlic, minced
- 1 bay leaf
- ¼ cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
- 1 tbsp. seasoned salt (or to taste)
- ½ tsp. fresh pepper
- 1½ quarts hot water
- Layer ingredients in slow cooker in the order given and pour in water.
- Do not stir ingredients.
- Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone.
- Remove bones and bay leaf.
- Mash peas to thicken more, if desired. Serve garnished with croutons.
- Freezes well.
- Serves 8.