Step 1

Add the split peas, onion, celery, carrot, garlic, bay leaves, smoked paprika, salt, broth, water and the ham or ham bone (if using) to a 6-quart slow cooker, stirring to combine.

Step 2

Cover and cook on high for 5-6 hours or low for 7-Do not remove the lid during the cooking time.

Step 3

Uncover, add the red wine vinegar, and stir to combine. Remove the ham bone (if using) and discard. Taste and add additional salt or vinegar if desired. Serve with toppings of your choice.

Step 4

Note that this soup may be on the thin side at first. In testing, I turned my slow cooker completely off at the end of the cook time, leaving it covered in the slow cooker for an hour. During that time it cooled slightly and was significantly thicker, making it the ideal thickness. For this reason, if you like a thicker soup, I recommend allowing an additional hour for cooling when making this recipe.

Step 5

Add the split peas, onion, celery, carrot, garlic, bay leaves, smoked paprika, salt, broth, water and the ham or ham bone (if using) to a large pot or Dutch oven, stirring to combine.

Step 6

Cover, bring to a boil, then reduce to a simmer. Cook on low for 40-50 minutes, or until the peas are cooked through and the soup has thickened.

Step 7

Uncover, add the red wine vinegar, and stir to combine. Remove the ham bone (if using) and discard. Taste and add additional salt or vinegar if desired. Serve with toppings of your choice.