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Slow-Cooker Yellow Split Pea Soup With Ham

After making this soup, I realized something funny: I’ve been married to D. for almost 12 years, known him for 15, and we’ve NEVER had split pea soup. I cook such a wide variety of meals, with so little repetition that he sometimes begs for repeats, and yet, no split pea soup. So I didn’t realize that D. thought he didn’t like split pea soup, at all. So much so that when he called on his way home from work and I told him it was for dinner, there was a pregnant pause followed by an ” . . . okay . . . .” Awesome. This was gonna be great.

But guess what? He liked it! And I, as a split pea soup lovah, loved it. I’ve never used yellow split peas for soup before, and I think the flavor is cleaner and brighter than with the green ones, but maybe I’m imagining it. You’ll have to let me know. In any case, it’s pretty, and this was a great way to use up leftover Easter ham. I think this recipe is good enough to warrant buying a ham steak at the market. And to top it all off: It’s full of fiber and protein and is a true a dump-n-go slow-cooker recipe. Your house is gonna smell so good while this is cooking!

Slow-Cooker Yellow Split Pea Soup With Ham (adapted from Eating Well Magazine)

1 lb. yellow split peas, rinsed and drained (if you need GF, make sure package says they’re GF, because there may be cross-contamination issues)
8 c. low-sodium chicken broth
1 large yellow onion, diced
1 c. diced carrot
1 c. finely diced celery
8 oz. ham, trimmed and diced
1 teaspoon dried marjoram (you can sub oregano and it’s great – I had no marjoram on hand)
Freshly ground black pepper to taste

Add all the ingredients to a 5-6 quart slow-cooker and stir to combine. Cover and cook for 5 hours on high or 7 to 8 hours on low. Season with more pepper to taste.

Serves 8.

 

© 2012 – 2013, Sarah. All rights reserved.

  • McD

    We made this the other night and it was a hit. Added some Cayenne and lots of black and white pepper to heat it up a bit! I think this is going to be on regular rotation like your Southwestern Slowcooker Chicken!

    • http://www.semisweetonline.com Semi-Sweet Sarah

      Oooh, so happy to hear it! We definitely cracked some fresh black pepper over the top of our bowls. Didn’t think to add cayenne, though, I LOVE spicy spicy. Will try next time.

  • Rachel

    loved it! so did all but E. as usual.

  • Rachel

    just put it on… but i couldn’t find yellow so i’m using green. i hope it comes out ok! i tried to call you from wfm to see if that is ok, but you were probably filming your debut! :)

    • http://www.semisweetonline.com Semi-Sweet Sarah

      I bet it’ll be great, Rachel! Let me know how you like it. Great night for it with all this rain!

  • http://tinyurl.com/88jge6j Erik

    Hi Sarah!
    I prefer yellow peas myself, but I won’t turn down green peas. I hardly ever buy ham, but I like to use a smoked ham hock. The smoke flavor really works with the peas, and I don’t even bother with stock. But using up leftover ham is definitely the way to go if you have it.
    Have you ever tried using rosemary in your pea soup? I tried it once and it’s my go-to spice now.

    • http://www.semisweetonline.com Semi-Sweet Sarah

      I haven’t tried rosemary, Erik, but that’s a great idea – I bet it’d be really good subbed for the oregano/marjoram in this recipe, actually! Thanks for the tip!

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