Ingredients:

  • 1 lb dried split peas, rinsed and drained
  • 1 medium onion, chopped (about 1 cup)
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 8 cups vegetable or chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup diced cooked ham (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Chop the onion, carrots, and celery. Mince the garlic.
  2. In the crock pot, add rinsed split peas, chopped vegetables, minced garlic, broth, thyme, bay leaf, and ham (if using). Season with salt and pepper.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  4. Near the end of cooking, check if the peas are tender. Adjust seasoning if needed.
  5. For a smoother texture, use an immersion blender to blend the soup slightly, or cool and blend in batches.
  6. Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley if desired.