Step 1

Give the split peas a good rinse in a colander, then put everything in your crock pot, peas, celery, onions, carrots, ham and bay leaves.

Step 2

Pour the chicken stock over and stir.

Step 3

Add the ham bone in and nestle into the middle of the soup in the crock pot, making sure that it is fully or mostly submerged into the chicken stock.

Step 4

Cook on low for 6-8 hours or on high for 4-6 hours. It will all depend on how fast your peas cook, they can be unreliable with the time it takes! I usually look at this as an all day, on low temperature crock pot split pea soup.

Step 5

When the peas are soft and melt into the soup when stirred, remove the ham bone. If wanted, cut off any excess ham that might be left and mix into the soup. Mix the soup until all of the green peas dissolve into the broth. Serve.

Step 6

In a large stockpot, add 1 tbsp of olive oil and heat to medium high heat.

Step 7

Fry the onions in the olive oil until soft, then add in the carrots and celery. Fry for another 5 minutes.

Step 8

Pour in the chicken stock, then add in the split peas, the ham, the bay leaves and the ham bone. Stir to get everything mixed.

Step 9

Cover and simmer on low-medium heat ( you want it to simmer lightly, not boil rapidly) for 90-120 minutes, or until the peas are soft and dissolve into the soup.

Step 10

Once the peas are ready, remove the ham bone and plate it. Remove any ham on the bone that you want to add to the soup.

Step 11

Stir to make sure that all of the peas are dissolved, then serve.