I just love this stuff. Could munch on it forever!

As the weather starts to get cooler, there's nothing more comforting than a warm bowl of homemade soup. Our Slow Cooker Pea & Ham Soup takes me right back to my grandmother's kitchen - it's a Midwest classic that's both hearty and wholesome. This dish has been in my family for generations, and it's perfect for those busy weekdays when you want a nutritious meal without all the fuss.

This soup pairs wonderfully with a slice of crusty bread or a warm, buttered roll. If you're in the mood for something a little different, try serving it alongside a fresh green salad or a simple side of roasted vegetables. It's a versatile dish that can be complemented in so many delicious ways!

Servings: 6

1 pound dried split peas, rinsed
1 meaty ham bone or 2 cups diced ham
1 large onion, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
6 cups chicken broth
Salt and pepper to taste

1. Begin by rinsing your dried split peas under cold water until the water runs clear.

2. In your slow cooker, combine the rinsed peas, ham bone or diced ham, chopped onion, carrots, celery, and minced garlic.

3. Add the bay leaf, thyme, and chicken broth. Stir everything together well.

4. Cover and cook on low for 8 hours, or until peas are fully softened and the soup has thickened.

5. Once cooked, remove the ham bone (if used) and shred any remaining meat, returning it to the soup. Discard the bay leaf.

6. Season with salt and pepper to taste.

7. Give it a final stir and serve hot with your favorite sides.

For a creamier texture, you can blend the soup slightly with an immersion blender. If you prefer a vegetarian version, simply omit the ham and use vegetable broth instead of chicken broth. You could also add in some diced potatoes or extra veggies like spinach or kale towards the end of the cooking time for added nutrition.