Split Pea & Ham Soup

This is the ultimate set-it-and-forget-it soup. A meaty ham bone, green split peas, onion, and a handful of dried herbs go into the slow cooker with hot water, and 10 to 12 hours later you’ve got a thick, smoky pot of soup with almost zero effort.

Split peas break down completely during the long, low cook, creating that signature creamy texture without any blending needed. The ham bone releases its smoky, salty flavor into the broth over hours, and the marrow melts out and adds body you can’t replicate with diced ham alone.

Celery seed, marjoram, thyme, and bay leaves build a savory herb backbone that keeps the soup from tasting one-note. Once it’s done, pull the bones out, strip off any remaining meat, and stir it back in.

Pro Tips

• Use a meaty ham bone with plenty of meat still attached. The more meat on the bone, the heartier the finished soup.
• Crack the bone before adding it to the cooker. This exposes the marrow and releases more flavor into the broth.
• Don’t stir during cooking. Let the slow cooker do its thing undisturbed for the best results.
• The soup thickens considerably as it cools. Add a splash of water or broth when reheating leftovers.

Variations

• Smoky version: Add a smoked turkey leg instead of (or alongside) the ham bone for deeper smoke flavor.
• Vegetable-loaded: Stir in diced carrots, celery, and potatoes during the last 2 hours of cooking.
• Curry split pea: Add a tablespoon of curry powder and a pinch of turmeric for an Indian-inspired twist.