Recipe by gobruijns
A spin off your regular split pea soup recipe and a great way to use up leftover ham! I used my leftover ham bone from Christmas dinner. The kids loved it. I got this recipe using Better Homes and Gardens' "Slow Cooker Meals."
Top Review by littlemafia
I was just at my first attempt of making split pea soup, while I was looking through the PAC autumn 09 adoption list. Pot was already on the stove, so I decided to try out the recipe and adopt you. I love this soup! It's fast and easy to put together and it's so yummy.Half of it didn't make it to the table. I split the soup in two -as it was my first try at making it- half I make it with curry and half without it. Now I can't decide which one was better. I soaked the peas overnight so it didn't take this long to boil.
- 1 lb dried split peas, rinsed and drained
- 1 lb smoked pork hocks or 1 lb ham bone
- 1 1⁄2 cups cooked ham, cubed
- 1 1⁄2 cups celery, coarsely chopped
- 1 cup onion, chopped
- 1 cup carrot, coarsely chopped
- 3 -4 teaspoons curry powder
- 1 tablespoon dried marjoram, crushed
- 2 bay leaves
- 1⁄4 teaspoon ground black pepper
- 6 cups water
Directions See How It's Made
- In a 5- to 6-quart slow cooker, combine split peas, pork hocks, ham, celery, onion, carrot, curry powder, marjoram, bay leaves, and pepper. Stir in the water.
- Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours.
- Discard bay leaves.
- Remove pork hocks.
- When pork hocks are cool enough to handle, remove meat from bones; discard bones.
- Coarsely chop meat.
- Return meat to soup.