Easy and delicious! Very thick and hearty! Freezes well! (I always make a double batch and freeze 2/3.) Update: If you overcook, the soup will get even thicker than usual! and turn a little bit of an olive drab color--it will still taste good though!
- 1 (16 ounce) 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 hot water
- Layer ingredients in slow cooker in the order listed.
- Pour in water. Do not stir!
- Cover and cook on low 8 to 10 hours or until peas are very soft and ham falls off bone.
- Remove bones and bay leaf.
Very good and easy. I used up a ham bone that has been using up freezer space. I made on Saturday to eat on Sunday. It was VERY thick on Sunday, so I thinned it out a bit with some water. Not a problem-- that way it can be adjusted to everyone's liking. Very tasty and fragrant! Since I used the ham bone, I omitted the salt altogether, and did not miss it.
This is a great recipe. I omited the carrot because I didn't have any and added a sprinkle of ground red pepper, 2 boullion cubes and a slash of liquid smoke for a smokey flavor. A keeper and I will use the recipe from now on! Thank you!
Delicious! I added lots more carrots, and substituted 2 quarts chicken broth for the 1.5 quarts water, based on the other reviewers' suggestions that it needed more liquid. Leftovers were even better than the first night.