Slow Cooker Split Pea and Ham Soup
by Martha C Cobb
(Rutland, VT, USA)
I got this recipe off recipezaar.com. I made a few changes for my personal "taste buds."
This is the absolute best pea soup ever!
1 (16 ounce - 450g) package dried split peas, rinsed
2 cups ham, diced, or 1 ham bone (meaty) or 2 ham hocks
1 cup carrot, diced
1/2 cup onion, chopped
1 cup celery, chopped
2 garlic cloves, minced
1 bay leaf
2 teaspoons parsley flakes
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
1 tablespoon salt (to taste -- definitely reduce if not using water)
1/2 teaspoon pepper
1-1/2 quarts (1-1/2 L)hot water
1. Layer ingredients in slow cooker in order listed.
2. Pour in water. Do not stir!
3. Cover and cook on low 8 to 10 hours or until peas are very soft and ham falls off bone.
4. Remove bones and bay leaf and serve!
I use a 1 to 1/2 lb boneless smoked pork butt (uncooked) sometimes called a Daisy Ham. I take the ham out 1/2 hour before the soup is done to cool; then I dice the ham for the soup. Lots and lots of flavor and very, very filling. Leftovers may thicken, so you may have to add water when reheating. Yum oh!
A slow cooker split pea and ham soup is just the perfect meal for the family.
And I must say that this does sound particularly tasty.
Lisa "The Crock Cook"