Description
This hearty slow cooker split pea soup is perfect for chilly days!
Ingredients
Scale
- 2 cups dried green split peas
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 tsp. Spike Seasoning (optional but recommended)
- 2 large bay leaves
- 2 cups diced ham
- 2 packets Goya Ham Flavored Concentrate (optional)
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- fresh-ground black pepper to taste
Instructions
- Add split peas, Low-Sodium Chicken Broth, water, Spike Seasoning (if using) and bay leaves to the slow cooker, stir to combine, and start to cook on low.
- Dice up the ham to make 2 cups diced ham (or a bit more). Add ham to the slow cooker.
- I also add the ham rinds and a ham bone too if you have those. I love to add a couple of packets of Goya Ham Flavor Concentrate, but if you have ham rinds and a ham bone that might not be needed.
- Cut up one cup of chopped carrots, celery, and onion and add to the soup. Stir to combine ingredients.
- Let the soup cook 8 hours on low, or a bit longer won’t matter if you’re not home. (Or you can cook about 4 hours on high.)
- Check the consistency of the soup about 2/3 of the way through cooking time and add a little water if it seems too thick when the split peas have disintegrated.
- Season with fresh-ground black pepper and enjoy!
- This soup will keep at least a week in the refrigerator, and it also freezes well.
Notes
- Split peas can be found in most grocery stores in the dry beans aisle.
- Low-sodium chicken broth is recommended to control salt levels in the soup.
- Spike seasoning is optional, but it enhances the flavor of the soup.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 35mg