Loved by just as many people as those who dislike it, this old-fashioned comfort food, Split Pea Soup, is as old-time as it gets. A frugal use for a leftover ham bone gave this soup priority for our grandmothers just as it does for us. Those little bits of ham that fall off the bone as it simmers in the soup add texture and flavor; its memorable.
In the following recipe it has been updated to be prepared in a slow cooker. To make your slow cooker experience even more worry-free, the Reynold's company has come out with slow cooker liner bags and we all know that clean-up is the most disliked part of cooking!I hope you'll give it a try.
Slow Cooker Split Pea Soup
1 (16 ounce) package dried green split peas, rinsed
1 meaty hambone, 2 ham hocks, or 2 cups diced ham
3 carrots, peeled and sliced
1 potato, peeled and cut in cubes
1/2 cup chopped onion
2 ribs of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped
1/2 teaspoon fresh pepper
1-1/2 quarts hot water
1 cup frozen peas
Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off the bone.
Remove bones and bay leaf. Mash peas to thicken more, if desired. Add frozen peas and cook another 10 minutes. Ladle into warm bowls and serve with buttery croutons or caramelized onions. Freeze any leftovers. Makes 8 servings
I welcome any questions or comments!
Buon Appetito! From Amelia's Kitchen