Rinse the peas. Add all of the ingredients to a large Slow Cooker (5 quarts or larger).
Cook on low for 8+ hours or on high for 6+ hours. It’s ready to serve once the peas are tender and the soup has reached your desired level of thickness.
Remove the ham bone, the bay leaves, and thyme stems. Slice/cut 2 cups of ham from the ham bone and add it back to the soup. Serve!
Notes
Using a Ham Bone:
Using a meaty, uncleaned ham bone is what gives this soup it’s amazingly rich and savory flavor.
If your ham bone is small, or you are using a ham bone substitute: Be prepared to add up to 4 chicken bouillon cubes to the broth to add more flavor if needed.
If your bone doesn’t have much meat: You can also add a diced ham steak at the beginning of cooking. 1 (8oz.) steak = about 1 ¼ cups diced ham.
Ham Bone Substitutes:
Bone-in Picnic Shoulder or smoked ham shank
Using a ham hock is the next best option.
Chopped salted pork and/or chopped smoked bacon can also be substituted.
Nutritional information is an estimate, and is per serving. There are 6 servings in this recipe.
Nutrition
Calories: 364kcal, Carbohydrates: 40g, Protein: 19g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 34mg, Sodium: 623mg, Potassium: 943mg, Fiber: 10g, Sugar: 7g, Vitamin A: 7211IU, Vitamin C: 12mg, Calcium: 70mg, Iron: 2mg
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