Leftover Ham and Pea Soup

This leftover ham and pea soup is the best way to use up extra Easter dinner. It is easy to make and delicious – there won’t be any waste!


  • 1 spray olive oil spray
  • 3 cups leftover ham, diced
  • 1 white onion, diced
  • 3 cloves garlic, crushed
  • 2 cups dry split peas
  • 2 cups carrots, sliced
  • 6 cups no salt added chicken broth


  1. Heat a non-stick skillet on medium.  Once the pan is hot, add the sliced bacon strips and cook until crispy.  Add the onion and garlic and cook until soft, approximately 2-3 minutes.
  2. Add the contents of the skillet and the rest of the ingredients to the crockpot.  Cook on low for 8 to 10 hours.
  3. Once the crockpot is finished, stir the soup and season with salt and pepper to taste.