I love this Crock Pot 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, and this recipe does traditional just right.
Because we’re all together for the holidays, this slow cooker split pea soup recipe 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 easy soup. 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.) package 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, chopped
- 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 water or chicken stock
- Add all ingredients to slow cooker and stir.
- Cover and cook on HIGH 4-5 hours or LOW 7-8 hours. Soup will be done when ham falls off the bone easily and the peas are soft and mash easily.