Ingredients
1 lb. split peas (about 2 c.)
1 large onion, diced
2 medium carrots, peeled and chopped
2 stalks celery, chopped
3 cloves garlic, minced
3 sprigs thyme
1 tsp. ground ginger
1/4 tsp. crushed red pepper flakes
6 c. low-sodium chicken broth
1 ham bone (optional)
Kosher salt
Freshly ground black pepper
Freshly shaved Parmesan, for serving
Preparation
Step 1In a slow cooker combine split peas, onion, carrots, celery, garlic, thyme, ginger, and red pepper flakes. Pour broth over and add ham bone, if using. Season with salt and pepper. Step 2Cook on high for 4 to 5 hours or low for 6 to 8, until peas are completely soft. Step 3Remove ham bone from slow cooker and shred any remaining meat. Add meat back to slow cooker.Step 4Top with Parmesan before serving.
Split pea soup is great way to use the bone from your spiral ham. If you would rather make this vegetarian, the ham bone is completely optional and can be left out entirely, like in our video above. Instead of chicken broth, opt for vegetable broth or use water instead. (If, on the other hand, you love your ham, split pea & ham soup might be your jam too!) The recipe is quick and easy to make: the slow-cooker will do all the work to soften up the split peas and it’s all hands-off cooking. If you have leftovers, the soup can be kept in the fridge for up to 5 days or in the freezer for up to 3 months. Just be sure to add a little more broth or water when you’re reheating to make sure it can loosen to the desired consistency! Have you made this yet? Let us know how it went in the comments below!
