Yesterday’s Soup – Slow Cooker Split Pea with Ham

I just love this story about being out in a chilly October then coming home to the delicious smell of a slow cooker meal ready to eat.
Yesterday’s Soup – Slow Cooker Split Pea with Ham
What do you call those days when you aren’t going to arrive home until well after dinner hour? Take out days? Fast food days?

Slow cooker days!

A few years ago we made a chilly October trip to the homeland and stopped by Auburn, N.Y. to visit Big Sister #1, and my niece, Lori.

While we were there, Popeye and I took the opportunity to ride the mountain bikes down through Auburn and around Owasco Lake.

Lori, with no clue how long we might be gone, popped a beef stew into the slow cooker.

After a chilly, hilly, 40 miles, we walked in that door to the warm, luscious scent of simmering carrots, potatoes, and roast beef. I can’t remember a better smell in my life. (Lori, you are my hero!) That Christmas, I asked for a slow cooker of my own.

This is Yesterday’s Soup because, as good as Split Pea with Ham is the first day, it’s even better the next day. (If there’s any left over, that is.)

*Note: Check your package of split peas a day ahead. See if they need to be soaked overnight. I was surprised to find that my store brand (Publix) 16 oz. bag of split green peas did not require soaking. But if they do, it’s best to know beforehand! There’s a basic recipe on the bag, but of course, tweaking is always desirable.

Some like it hot. Some like it cold.
Some like it in the pot, nine days old.

Yesterday’s Soup

1 16 oz package green split peas, sorted and rinsed

2 or 3 cups diced, cooked ham

1/2 to 1 cup each (whatever ratio you like) chopped uniformly:


2 cloves fresh garlic, minced

bay leaf (optional)

1/2 to 1 tsp. Herbes de Provence (or whatever fresh or dried herbs you like)

1 tsp seasoned salt (optional)

3 cups chicken broth

3 cups water

Pretty much all you have to do is layer the ingredients into the slow cooker in the order given. Don’t stir it. Don’t lift the lid once it’s cooking. Cook on Low for 8 – 10 hours. Or on High, 4-5.

peas porridge in the slow cooker

Peas Porridge in the pot,
Nine hours old.

When you walk in the door from work, or that long cold ride, take a deep breath. Mmm.

Now you can lift the lid and stir it. (It won’t be as thick the first day as the second.) Take out the bay leaf. Ladle it up. Or mash it a bit with a fork first, if you like. Serve with some good bread for dipping and of course, a good chilled beer.

Leftovers? Lucky you! Let it cool a bit. Store it covered, in the fridge. It thickens up nicely overnight. Next day, it’s even better.

Reproduced from

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