• 2 tbs. olive oil
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 1 ½ pounds ham, chopped into ½ inch cubes
  • 1 bay leaf
  • 6 cups water
  • 4 cups broth
  • ¼ tsp. smoked paprika
  • 1 lb. dried split peas, rinsed just before adding them to the crock pot
  • Salt and pepper to taste


Heat the olive oil in a skillet. Cook the onions, celery, and carrots until just tender. Add the ham and cook for another minute.

Transfer the vegetables and ham to a crock pot. Add the remaining ingredients to the crock pot and cook on high for 4-5 hours, or on low for 8 hours.

Remove the bay leaf and puree the soup with an immersion blender, leaving some chunks of ham and carrots.

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