Low Carb Crock Pot Ham and "Split Pea" Soup

Its several weeks after the holidays now and spiral hams are on clearance in many stores.  I usually buy an extra ham for after the holidays.  They have a long shelf life and they make great soup.  Spiral hams are fully cooked and taste great as-is.  I just discard the sugary glaze package that comes with it.  After we have had a few dinners from it – I love to make soup with the leftovers.

Below is a recipe for a mock version of split-pea soup.  This delicious soup replaces the split peas with pureed cauliflower and green beans…… It actually tastes like split pea soup!!   I have served this to non-low carbers.  They all said that if I hadn’t told them it was without peas – they would have never known.

This soup should be made in a 5 quart or larger slow cooker.  It makes about 12 cups of soup.  You can freeze the leftovers in individual portions. I calculated this soup to have approx. 3 grams of net carbs per cup (if you are using ham without any sugary glaze on it).

(1) 32 ounce container of chicken broth (this is approx. 4 cups)
4 cups of hot tap water
2 chicken bullion cube (I used the Knorr brand – adds approx. 1 gram of carbs)
16 ounces frozen cauliflower
16 ounces frozen green beans
1 1/2 cups of diced celery
2 cloves of minced garlic
1/2 cup of diced onion
carrot (optional – not included in my carb count)
2 cups of diced ham
1 teaspoon of ground rosemary
1 teaspoon of ground thyme
Salt and pepper, to taste (I used a 1 teaspoon of pepper and 1 teaspoon of salt)

Put the frozen cauliflower, frozen green beans, chicken broth, water and chicken bullion in your slow cooker and cook on high for at least 3 hours until the veggies are soft.  Puree the soup with an immersion / stick blender until smooth.

Add the diced celery, onion, garlic and ham and continue to cook on high for an additional 4 hours or until the veggies are soft and the flavors have melded together.  Salt and pepper the soup to taste.

*For extra flavor you could saute the celery, onion and garlic before adding it to the soup.  This is not necessary, but just gives it that extra touch if you have the time.

I like to serve this soup with a little bit of parmesan cheese mixed in.

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  1. Do you have the carb count for this……? Thanks!

  2. I calculated this soup to have approx. 3 grams of net carbs per cup (if you are using low carb ham, i.e. ham without any sugary glaze on it).

  3. I am making this with leftover ham, can’t wait!!!

  4. I have this cooking in the crock pot right now! It smells so good and I am so excited to try it! I added my ham hock from my Christmas ham to the beans and cauliflower and cooked all night. I always freeze my ham hocks for soup, this recipe will work perfect for it. This morning I took out the ham hock and any visible fat. I do not have a stick blender so I put my beans, ham pieces from the hock, and cauliflower in the blender; this worked out great. I cooked 1 thick piece of bacon on the stove top. I cut up my onions, celery, garlic and cooked them in the bacon grease from the piece of bacon. I added this to the blended up soup. This is part of my southern style of cooking; you could take away the bacon if you want to save fat. It’s not much grease though from one piece. I then chunked my leftover ham and put it in to cook 3 more hours on high. It smells delicious!!!

    • Sounds good Kim. I cooked it with the ham bone once and for me, it was too greasy. But everyone likes things different and I’m glad you made it your own!! Happy New Year, Christine

  5. I so enjoyed this soup. It did remind me of split pea soup. Thank you so much. I did wonder one thing. My soup was really…soupy. I am used to a thicker soup. Did I do something wrong? I followed the recipe completely with the exception of the fact that my frozen cauliflower was only a 12 oz package instead of 16 oz. Would that really have made that much of a difference? or is it just a thinner soup recipe? Thanks again. I appreciate this so much.

    • Hi Carol:

      It is green beans and not peas so it may not be as thick as your regular split pea soup, as it doesn’t have all the starch /carbs, however, I am sure the leaving out 4 ounces of cauliflower would make it soupier also. I am glad you enjoyed it. You can always add less broth next time as well.


  6. Do you think I would need to change anything in the recipe to use fresh cauliflower and green beans??

    Also do you think this could be made in a pressure cooker?

    • Christine says:

      For fresh veggies you might need to increase the cook time. Cook until all the veggies are super tender. As for the pressure cooker, I am sorry, but I have never used one before so I am pretty unfamiliar with them. Thanks!

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