Kittencal's Pea Soup With Ham Bone (Crock Pot or Stove Top)

READY IN: 2hrs 15mins


  • 1
    large onion, finely chopped
  • 1 -2
    tablespoon minced fresh garlic (or to taste)
  • 3
    tablespoons oil (not olive oil)
  • 1
    (16 ounce) bag dried split green peas
  • 1
    ham bone (make certain that the bone has a fair amount of meat on it)
  • 4
    (14 ounce) cans chicken broth
  • 3
    cups water (for a very thick soup use only 2 cups water, you can always add in more water during cooking)
  • salt & freshly ground black pepper (I use seasoned salt)
  • 2 -3
    medium carrots, peeled and finely diced
  • 1
    large bay leaf
  • 1
    cup frozen peas (optional, add in towards the end of cooking and heat through)
  • 1
    cup cooked rice (or to taste)
  • whipping cream (optional)


  • In a large Dutch oven or saucepan saute the onion and garlic in oil until soft (about 5-6 minutes).
  • Add in broth, dried split peas, water, ham bone and bay leaf; bring to a boil, reduce heat to medium-low, and simmer for about 2 hours, or until the soup thickens (add in the diced carrots the last hour of cooking).
  • Add in pepper to taste.
  • Remove the ham bone and bay leaf.
  • At this point the soup can be pureed if desired.
  • When the ham is cool, pull the meat from the bone and shred it into bite-size pieces, then return to the saucepan, or serve on the side.
  • Add in rice and stir until heated through.
  • Ladle into serving bowls, and drizzle with whipped cream if desired.