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Slow Cooker (or not) Split Pea & Ham Soup
with a side salad

Active: 25 min Total: 6 hr 25 min
Split pea soup is one of my favorites - it's comforting, hearty, and quite healthy. We make it super simple by throwing it all into a slow cooker (although you can do it on the stovetop too).
Smarts: This soup is definitely worth doubling as it freezes beautifully.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Slow Cooker (or not) Split Pea & Ham Soup:
  • Onions - 1 , diced
  • Carrots - 1/2 lb , diced
  • Celery - 2 stalks , diced
  • Ham - 6 oz , chopped
  • Oregano, dried - 1/2 tsp
  • Red pepper flakes - 1/4 tsp
  • Split peas, dried - 1 cup
  • Chicken stock - 4 to 6 cups
  • Bay leaves - 1
  • Crusty bread - 6 oz
Side Salad with White Wine Vinaigrette:
  • White or red wine vinegar - 1 1/2 Tbsp
  • Dijon mustard - 1 1/2 tsp
  • Oregano, dried - 1/4 tsp
  • Cooking oil - 3 Tbsp
  • Mixed greens - 4 oz

Nutrition Facts

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Prep

  1. Onions / Carrots / Celery / Ham - Prep as directed. (Can be done up to 4 days ahead)
  2. Slow cook soup - You can first saute onions, carrots, celery, half the ham (the other half is used to top finished soup), oregano, and red pepper flakes in some oil for ~3 minutes to bring out the aromatics before transferring to slow cooker. However, you can also just combine all those ingredients with split peas, stock (add less if you want a thicker soup, more if you want a thinner soup), and bay leaves and cook on high for 2 to 3 hours or low for 5 to 6, until split peas have completely softened. (If not cooking in slow cooker, heat a Dutch oven over medium-high heat and saute aromatics for ~3 minutes and then add in remainder of ingredients - minus the reserved ham. Bring to a boil and then simmer for 40 to 50 minutes, until peas are softened.) (Can be done night or morning before)
  3. Make vinaigrette - Whisk together vinegar, Dijon mustard, oregano, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead).

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Make

  1. Heat or toast bread however you’d like.
  2. When soup is finished, season to taste with salt and pepper. Homemade soups can often taste bland and this really depends on your stock, so definitely don't be afraid to season at the end. Also, if you think the soup is too thick, you can always add more stock. Divide into bowls and finish with remainder of the ham.
  3. Toss greens with vinaigrette and enjoy with bread and soup!

Nutrition Facts

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