My grandfather brought this recipe from Iowa in 1968 and everyone still begs for the secret every winter. Just 4 ingredients

There are some recipes that come into a family and never leave, and this old winter standby is one of them. My grandfather brought it back from Iowa in 1968, and from then on it showed up whenever the wind turned sharp and the fields went quiet. It is the sort of plain, honest cooking Midwestern kitchens are built on—frugal, filling, and made from pantry staples you can trust to do their job without any fuss.

This is a hearty bowl that does well with warm buttered bread, saltine crackers, or a simple grilled cheese sandwich for dipping. If you want to round out supper, set out a crisp celery-and-apple salad or a plate of dill pickles on the side to brighten the rich, earthy flavor.

Slow Cooker 4-Ingredient Split Pea Soup with Ham

Servings: 6 to 8

Thick split pea soup in a black slow cooker crock

Ingredients

1 pound dried green split peas
2 cups diced ham
2 cups sliced carrots
8 cups chicken broth

Measured split peas, ham, carrots, and broth on a kitchen counter

Directions

1. Rinse the dried split peas in cool water and pick through them, discarding any small stones or shriveled peas.

Split peas being rinsed in a colander over the sink

2. Add the rinsed split peas, diced ham, sliced carrots, and chicken broth to the slow cooker.

Split peas, ham, carrots, and broth added to a slow cooker

3. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the peas are very soft and the soup is thick and hearty.

Cooked split pea soup thickening in the slow cooker

4. Stir well before serving, breaking up the peas into a creamy texture. Ladle into bowls and serve hot.

Bowl of split pea soup served with bread

Variations & Tips

For a smoother texture: If you like an old-fashioned creamy bowl, use the back of a spoon to mash some of the peas against the side of the slow cooker before serving. You can also give the soup a few quick pulses with an immersion blender, leaving plenty of ham and carrot pieces for texture.

Make it stretch farther: This soup thickens as it sits, so do not be surprised if leftovers are even heartier the next day. Stir in a splash of warm broth when reheating to loosen it back to the consistency you like.

Using leftover holiday ham: This is one of the finest ways to use up leftover baked ham from Christmas or Easter. Smokier ham will give the soup deeper flavor, and even the smaller end pieces work beautifully here.

Slow cooker timing tip: Every slow cooker runs a little differently, especially the older dependable ones many of us still keep on the counter. Start checking near the end of the cooking time, and if the peas are not fully tender, let the soup go a bit longer until they nearly melt into the broth.