Slow Cooker (or not) Ham & Veggie Soup
with a side salad
- Onions - 1, diced
- Carrots - 1/2 lb, diced
- Celery - 2 stalks, diced
- Sweet potatoes - 1/2 lb, diced
- Ham - 10 oz, chopped
- Oregano, dried - 1/2 tsp
- Red pepper flakes - 1/4 tsp
- Chicken stock - 4 to 6 cups
- Bay leaves - 1
- Peas, frozen - 1 1/2 cups
- 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
- Onions / Carrots / Celery / Sweet potatoes / Ham - Prep as directed. (Can be done up to 4 days ahead)
- 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 sweet potatoes, 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 veggies have 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 veggies are softened.) (Can be done night or morning before)
- 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).
- Microwave peas to defrost them. Add them to soup and then use an immersion blender to just slightly blend the soup to thicken it a bit.
- 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.
- Toss greens with vinaigrette and enjoy with soup!
There was too much broth, even with a 4 cups of broth to 1 cup of peas ratio. Slow cooking on low did not cook the peas all the way through. I think I made this previously on the stove top and was able to add liquid gradually when needed and was more successful.0 Helpful
We enjoyed the soup. I used 6 cups of broth, which was too much in my opinion. Next time, I'd only use 4 cups. Also, I added quite a bit of salt and cajun seasoning at the end to give it some flavor.0 Helpful
I love split pea soup but usually I get it from a local restaurant. Not now! I can cook it at home and freeze the left overs to make it last.0 Helpful
Tasted fine, but the peas took forever. I don't know how it would have worked without the immersion blender.0 Helpful
Comfort food. I used beef soup cubes. Try it next time with ham.0 Helpful
This soup was so good I found myself craving it later in the week. I was sorry I didn't double the recipe.0 Helpful