|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 11g||39%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The crockpot, or slow cooker, is the perfect way to cook Split Pea and Ham Soup. Split peas are little round legumes that are dried and split naturally along the middle. When slowly cooked, they almost dissolve and thicken the soup into a beautiful thick texture. This is one of the best recipes for using leftover ham. If you don't have a ham bone, add 1 cup chopped fully cooked ham.
- 1 large onion, chopped
- 4 carrots, peeled and sliced
- 1 (16-ounce) package dried green split peas, sorted and rinsed
- 1 large meaty ham bone or smoked ham hock
- 4 cups chicken stock
- 2 cups water
- 1 bay leaf
- 1/2 teaspoon marjoram leaves
- 1/4 teaspoon ground black pepper
Combine all ingredients in a 4 or 5-quart slow cooker. Cover and cook on high for 2 hours, then turn the appliance to low and cook for another 4 to 6 hours or until peas are almost dissolved and vegetables are tender.
Remove ham bone or hock and cut meat off the bone. Chop meat into small pieces and stir back into the soup. Discard bone. Remove bay leaf from soup and discard. Correct seasoning, stir soup well, and serve.