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Ingredients
- One 3-pound meaty ham bone
- 2 cups split peas (12 ounces)
- 3 large celery ribs, cut into 2-inch lengths
- 1 large onion, quartered
- 3 large thyme sprigs
- 10 cups water
- 4 large carrots, cut into 1-inch lengths
Method
- In a large slow cooker, combine the ham bone, split peas, celery, onion and thyme sprigs.
- Add the water, cover and cook on high for 7 hours, stirring occasionally.
- Transfer the ham bone to a bowl and cover.
- Discard the thyme sprigs and onion.
- Add the carrots to the soup.
- Cover and cook on high, stirring occasionally, until the carrots are tender and the soup is thickened, about 5 hours longer.
- Remove the meat from the ham bone and cut it into bite-size pieces.
- Stir the meat into the soup and serve.
