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This easy slow cooker ham and split pea soup is so tasty and hearty! This is a fantastic “set it and forget it” meal that repurposes leftover ham and is packed with filling split peas, tender veggies, and a flavorful broth.
Everyone is out here talking about “protein maxing” and “fiber maxing”, and trying to find ways to creative ways to shove Greek yogurt and chia seeds into random foods.
My friends, let me introduce you to a trend I want to see take off – slow cooker maxing. It’s easy. It’s chill. You put some ingredients into a slow cooker, and it makes your dinner for you.
And if you make a batch of this slow cooker ham and split pea soup, it’s also freaking delicious (maxing). Serve it alongside some crusty baguettes or cheesy garlic bread, and go live your best life. Best life maxing? Let’s workshop that.
Pro Tips/Recipe Notes
- I recommend low-sodium chicken stock and not salting the dish until after it has finished cooking. Ham/ham hocks/ham bones are already fairly salty.
- I usually have a Parmesan rind in the freezer, but many stores with a decent cheese selection will often sell them for dirt cheap. It’s an optional ingredient, but it gives the ham and split pea soup an extra level of “mmmmmm”.
Cozy Slow Cooker Ham and Split Pea Soup
Ingredients
- 1 lb dried split peas {rinsed}
- 3 cups leftover ham {diced}
- 3 cups low sodium chicken stock
- 3 cups water
- 2 cups carrots, chopped into large pieces {~3 medium carrots}
- 4 cloves garlic, minced
- 2 cups potato, cut into pieces
- 3/4 cup onion, chopped {~1/2 of a medium onion}
- 1 tsp dried parsley {or 1 tbsp fresh}
- 1/2 tsp smoked paprika
- 1/4 tsp dried thyme {or 3 stems of fresh}
- 1 bay leaf
- Parmesan rind {optional}
- salt and pepper to taste
Instructions
- Place all the ingredients in a slow cooker. Stir to combine.1 lb dried split peas, 3 cups leftover ham, 3 cups low sodium chicken stock, 3 cups water, 2 cups carrots, chopped into large pieces, 4 cloves garlic, minced, 2 cups potato, cut into pieces, 3/4 cup onion, chopped, 1 tsp dried parsley, 1/2 tsp smoked paprika, 1/4 tsp dried thyme, 1 bay leaf, Parmesan rind, salt and pepper to taste
- Set the slow cooker to low and cook everything for 4-6 hours.
- Remove the bay leaf and thyme stems (if using fresh). Stir to combine and serve.
Notes
- I recommend low-sodium chicken stock and not salting the dish until after it has finished cooking. Ham/ham hocks/ham bones are already fairly salty.
- Nutrition values are an estimate only.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
