In a skillet over medium heat, add a drizzle of oil and sauté diced onion, celery, carrots, and minced garlic for 5-7 minutes until onions turn translucent and vegetables soften slightly. This builds depth of flavor that the slow cooker can’t create on its own.
1 large onion, 3 carrots, 3 celery stalks, 4 cloves garlic
Transfer the sautéed vegetables to the crockpot. Add rinsed split peas, ham bone or diced ham, broth, and bay leaves. Stir once to combine evenly. Do not add salt at this stage as ham will release enough saltiness while cooking.
1 pound green split peas, 1 ham bone or diced ham, 6 cups broth, 2 bay leaves
Cook on low for 6-8 hours or on high for 3-4 hours until peas break down fully into a thick, creamy texture and ham meat falls off the bone easily if using a ham bone. Skim any foam from the surface after the first hour of cooking for cleaner flavor.
Remove ham bone and shred any remaining meat back into the soup. Discard the bone, fat, and bay leaves. If soup is too thick, stir in ½ cup hot broth or water. For a creamier texture, use an immersion blender to puree half the soup while leaving some chunks intact.
1 ham bone or diced ham
Season the soup with salt and freshly ground black pepper to taste, starting with ¼ teaspoon salt. Adjust seasoning as needed. Remember that ham adds salt, so taste before adding more.
black pepper, salt
