Slow Cooker Ham and Pea Soup

We had a huge ham for Easter. After sending some home with all the guests, we still had a lot. I left a good amount on the bone and boiled it down to a broth. And I mean a lot of broth! I split it up into two containers and froze it to make soup with at a later date – and later was this last week!

We love pea soup at our house, but working full-time managing a child care center, managing a business training child care professionals AND doing four blogs – I’m busy! So I tried this soup in the crock pot and it was a success!

Here’s How to Do it:

First make the broth. Place the bone and meat in a pot and cover with water. Add salt to taste. Bring it all to a boil, then simmer until the meat starts falling off the bone. Remove the bone from the water and let it cool. Pull the meat off and put it back in the pot. Simmer for another half an hour or so.

Place the broth, carrots, onions, ham and half the peas into the crock pot. Cook on high for about an hour, then reduce it to low. Cook for about two to three hours.

Add the rest of the peas and the spices, then cook an additional hour to hour and a half.

Serve hot with garlic toast – and that’s all there is to it!

Slow Cooker Ham and Pea Soup

Super easy and hearty soup. 

  • 5 cups ham stock
  • 2 cups chopped ham
  • 1 pound bag split peas
  • 3/4 cup chopped onion
  • 2 or 3 large carrots, cut into chunks
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon lemon pepper
  • 2 bay leaves
  • fresh thyme sprigs for garnish ((optional))
  1. Place the broth, carrots, onions, ham and half the peas into the crock pot.

  2.  Cook on high for about an hour, then reduce it to low. Cook for about two to three hours. 

  3. Add the rest of the peas and the spices, then cook an additional hour to hour and a half. 

  4. Serve hot with garlic toast – and that’s all there is to it!

To make the stock, place the bone, fat and meat in a large kettle covered with water. Add salt to taste. Bring to a boil, then reduce heat and simmer until the meat starts to fall off the bone.

Remove the bone to cook, then pull the meat off and put it back into the pot (don’t forget the marrow in the bone, it’s got a lot of flavor!).

Simmer the meat and broth another 30 t0 40 minutes, then turn off heat and cool.

© Copyright 2019 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!