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| Split Pea Soup with Ham |
Here’s another great way to use some more of that leftover ham from Easter dinner.
Nothing could be easier. Just put everything in the slow cooker and let ‘er rip.
I serve with buttered toasted croutons. All I do here is melt butter in a skillet and “toast” the bread that way then cut in cubes. Easy peasy.
Soup does thicken when it’s chilled–and there will be leftovers of this unless you’re feeding about 8 people, so on the redux, thin with a little water or chicken stock.
I’ve made this with smoked sausage and kielbasa too. Both great substitutions if you don’t have ham.
Split Pea Soup with Ham
Prep time
Cook time
Total time
Author: Judith Hannemann
Serves: 6-8
Ingredients
- 1 ham bone that has meat still on it OR 2 cups thickly diced boneless ham
- 2½ cups (1 regular bag) green split peas
- 1 small onion, chopped
- 2 carrots, sliced thickly
- 5 cups water
- 1 bay leaf
- 1 tsp salt
- 5 whole peppercorns
- ⅛ tsp dehydrated dill, or a sprig of fresh
- 1 clove garlic, crushed
Instructions
- Add all ingredients to a 5-6 quart slow cooker. Set on low and cook for 6-8 hrs. Soup may have to be thinned with more water, depending on how your individual slow cooker cooks--5 cups of water was about right for my cooker and produced a thick, hearty soup. If you like a thinner soup, use 6 cups water.
- Serve with buttered croutons.
- Serves 6-8
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| Split Pea Soup with Ham |
