Slow Cooker Split Pea and Ham Soup Recipe - Food.com (2024)

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photo by Kiwi Kathy

1. I am just wondering do you leave your ham bone in the slow cooker and cook with the pea soup for the 8-10 hours and have no shards (splinters) from the ham bone. My only concern is they would get stuck in the colon.

   Debbie P.

2. Can you use lentils instead of peas?

   Coral D.

   See Also

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Reviews

1. Very good and easy. I used up a ham bone that has been using up freezer space. I made on Saturday to eat on Sunday. It was VERY thick on Sunday, so I thinned it out a bit with some water. Not a problem-- that way it can be adjusted to everyone's liking. Very tasty and fragrant! Since I used the ham bone, I omitted the salt altogether, and did not miss it.

   didyb

2. Great recipe! I made a double batch, but added three times the Ham along with a very meaty Ham bone. The Ham turned shredded and every bite had delicious split pea flavored Ham. Cudos to the cook. This is better than the one taught to me in culinary school.

   jeffdal

3. This is a great recipe. I omited the carrot because I didn't have any and added a sprinkle of ground red pepper, 2 boullion cubes and a slash of liquid smoke for a smokey flavor. A keeper and I will use the recipe from now on! Thank you!

   Ashleigh12

4. Yaaawwwzzzaa...........this soup is AWESOME! Only change I made was adding some cubes of russet potatoes - I didn't even peel the potato but I think it adds great texture...cooked it in the crock pot for about 6 hrs, turned it off when I went to bed and turned it back on in the AM on warm for about 4 hours - had some for lunch and OMG....it was amazing. Thanks for sharing- it was a great way to use up every last bit of my honey baked ham!!

   kelster2

   See Also

   Simple and Hearty Split Pea Soup Cooks in Your Crockpot

5. Delicious! I added lots more carrots, and substituted 2 quarts chicken broth for the 1.5 quarts water, based on the other reviewers' suggestions that it needed more liquid. Leftovers were even better than the first night.

   FLKeysJen

see 37 more reviews

Tweaks

1. Instead of ham bone or ham hocks, I put in 2-3 to 4 cups of ham that way there is meat in this soup. I usually add in more veggies. I make sure the water is close to the top layer of veggies. Maybe quarter centimeter less. If you want it thicker then cook it longer. You can do this in the instant pot also but don't use the slow cooker setting in the instant pot instead use the stew/meat setting for about 35 minutes. If you still own an slow cooker , I usually cook it for longer than 8 hours to make my soup thick like stew

   Kellie T.

2. I get my ham bones from the ham sammich place in town (ours is Holiday Ham). I simmer the bone slowly for an hour or so in 2 quarts of water (which will reduce to 1.5 by the end). I then pull the bone, cut all the meat off and dice the meat. Then put the bone back in and simmer for another couple hours. Then strain through fine mesh in case of splinters (I've never had any, but I rarely stir, either.) Result? Ham Bone Broth! From there, make the recipe as written. So if you want it for dinner, make the bone broth the previous evening and put it in the fridge. You can also make the bone broth, dice the meat and freeze it all together. That way, you've got "soup starter" any time you want it; it'll keep for a few months. It's a small step but I think it adds a nice depth of flavor and of course, the bone broth is good for you as well, which is important during the winter especially.

   jflehman

3. This recipe turns our DELICIOUS! I had an easter ham bone and meat in a freezer bad since April (lol, I know, don;t judge me), Made the recipe exactly as called for, except used chicken stock instead of water (I was going to get ham stock but they were out). Also, did not have marjoram, so I doubled the Thyme. My 16 year old daughter was surprised at how good it was cause she said it didn't smell too good at first (lol). I doubled the amount of vegetables it called for, but other then that it was the same. Thanks for a wonderful recipe!

   Marci G.D.

4. This soup was really good. I used home made beef broth instead of water. I found the soup to be really thick, and needed to add additional water to it. It may have been due to my cooking time- because I was worried it would not be done in time, I started with 2 hours on high, then about 8 hours on low. Using this method, the soup was ready to eat before 8 hours was up, probably only needed 6-7. I thought the soup had great flavor and liked that it did not need to be pureed or put into a blender. Thanks for sharing, I will definitely make this again!

   Island Girl 525

5. This soup was fantastic! I too did not have marjoram and went ahead without. I also did not have any celery - but the soup still tasted fantastic! I substituted 2c of chicken stock for some of the water and it worked well. Lessened the salt (per comments) and added some bacon fat (naughty, but very yummy!). Great easy soup! Will surely make it again.

   foodlvr

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