1/2 teaspoon dried thyme
Salt and black pepper to taste
Optional: chopped parsley for garnish
Instructions:
Place the rinsed split peas in the bottom of your slow cooker.
Layer in the ham bone or diced ham, carrots, onion, celery, and garlic.
Pour in the chicken broth, then add the bay leaf and thyme.
Cover and cook on low for 8–10 hours or on high for 5–6 hours, until peas are tender and soup is thickened.
If using a ham bone, remove it near the end of cooking, shred any remaining meat, and stir it back into the soup.
Season with salt and pepper to taste. Remove bay leaf before serving.
Garnish with chopped parsley if desired.
Serving and Storage Tips:
Serve hot with crusty bread or a side salad.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
For longer storage, freeze in individual portions for up to 3 months. Reheat gently on the stovetop or in the microwave.
Variations:
Vegetarian option: Skip the ham and use smoked paprika for a hint of smoky flavor.
Add-ins: Toss in diced potatoes or sweet potatoes for extra heartiness.
Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce before serving.
FAQ:
Q: Can I use yellow split peas instead of green?
A: Yes! Yellow split peas work just as well and offer a slightly milder flavor.
Q: My soup is too thick — what should I do?
A: Stir in a bit of extra broth or water until you reach your desired consistency.
Q: Can I cook this on the stovetop instead?
A: Absolutely. Simmer in a large pot over low heat for 1.5 to 2 hours, stirring occasionally.
