Slow Cooker Split Pea Soup with Ham and Carrots

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  • Servings: 6
KEY: Spring, Soups & Stews, Healthy, Make Ahead, Web Exclusive, Dinner

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  • One 3-pound meaty ham bone
  • 2 cups split peas (12 ounces)
  • 3 large celery ribs, cut into 2-inch lengths
  • 1 large onion, quartered
  • 3 large thyme sprigs
  • 10 cups water
  • 4 large carrots, cut into 1-inch lengths

How to make this recipe

  1. In a large slow cooker, combine the ham bone, split peas, celery, onion and thyme sprigs. Add the water, cover and cook on high for 7 hours, stirring occasionally.
  2. Transfer the ham bone to a bowl and cover. Discard the thyme sprigs and onion. Add the carrots to the soup. Cover and cook on high, stirring occasionally, until the carrots are tender and the soup is thickened, about 5 hours longer.
  3. Remove the meat from the ham bone and cut it into bite-size pieces. Stir the meat into the soup and serve.

Make Ahead

The soup can be refrigerated for up to 3 days. Reheat gently.

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467017 recipes/slow-cooker-split-pea-soup-with-ham-and-carrots 2013-12-06 Marcia Kiesel spring|soups-and-stews|6|healthy|make-ahead|web-exclusive|weeknight-dinner marcia kiesel,slow cooker,crockpot,pea soup,spring soup,healthy soup recipes,slow-cooker-split-pea-soup-with-ham-and-carrots 467017