This slow cooker split pea soup is so quick to put together in the morning before you leave for the day and will be ready when you get home hungry.
This tastes best if it's cooked with a ham bone. If you don't have that, smoked sausage or kielbasa work well too. (Even a small cooked or smoked ham can be used.)
Recipe sounds easy? How about even easier?
Get the vegetables peeled and chopped the night before, making sure the chopped potatoes are put in a bowl and covered with water so that they don't turn brown.
In the morning, just put all the vegetables (drained potatoes), meat, spices, peas, and water into the crock pot and turn on.
You may have to adjust the times to suit your slow cooker. Times will vary with different brands of cookers (crockpots). Keep track of the settings and times you use for the various recipes to help gauge times for new recipes.
The top picture has pieces of ham and fried onions added to make the soup even more special. Below, the pea soup is plain - but delicious as well.
If you like your soup thicker, once it is cooked, turn cooker to high, remove lid and simmer till desired consistency is reached. Stir occasionally so that it doesn't stick to the bottom. If you like your soup thinner, add some milk or cream. Either way, serve with some fresh bread, and enjoy!
Slow Cooker Split Pea Soup
Ingredients:
1 cup chopped onion
2 cups (1 lb.) split green peas, washed
1 cup celery, chopped
1 cup carrots, chopped
4 cups potatoes, chopped
8 cups water
1/8 tsp. each dried savory and dried marjoram
1 1/2 tsp. salt
1/4 tsp. pepper
optional: 1 bay leaf and 1/8 tsp cloves
Instructions:
Put everything in slow cooker.
Cover and cook on LOW for 8 to 10 hours,
If you like it thicker or thinner, see comments above.
Season with extra salt and pepper if needed.
Remove ham bone and bay leaf before serving. If there is any meat on the bone, remove it, dice it, and add it back to the soup. If you used sausage or kielbasa, remove and cut into pieces, and return to the soup.
Hints:
To make the soup extra special, only put about 1/2 cup chopped onions into the soup. The rest of the onions are browned in butter, and added to the soup just before serving.
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