Saturday, June 2, 2012

Split Pea Soup

3 posts in one week? I know. Very surprising. Now before I disappear for another 6 months, I wanted to post about split pea soup. It's green. It can be gross looking. It reminds me of "The Exorcist." However, I recently tried it for the first time, and I loved the flavor! The following recipe contains chunks of ham, carrots, celery, and onions to make it a bit heartier. The best part about it? It's a slow-cooker recipe, so all you have to do is layer the ingredients in your cooker, set it on low, take an 8 hour nap (or 4-5 hours if you set the cooker on high), wake up, and eat. Amazing.

 This recipe comes from Diana Rattray over at (this recipe came up when I googled split pea soup). The original recipe is here, but I made a few changes based on what was available in my kitchen, and personal preferences. 

Slow Cooker Split Pea Soup, adapted from Diana Rattray's recipe
  • 1 (16 oz.) pkg. dried green split peas, rinsed
  • 2-3 cups diced ham (I like more ham, because it adds heft)
  • 3 carrots, peeled and sliced
  • 1/2 cup chopped onion
  • 2 ribs of celery plus leaves, chopped
  • 3 or 4 cloves of garlic, minced
  • 1 bay leaf
  • 1 tbsp. salt (or to taste)
  • 1/2 tsp. fresh pepper
  • 1 1/2 qts. hot water
  • 1 15 oz. can sweet peas, with juice (orig. doesn't call for this, but I like the extra sweetness and heartiness it adds)
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.. Remove bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons, or with a side of crusty bread.

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