Slow cooker Split Pea Soup

Due to the color split pea soup may be one of the most un-appetizing looking meals. You really have to be in the room smelling the amazing aroma to overcome the odd coloring.

When it starts to get cooler I start to fall in love again with my crock-pot and all the amazing treasures it bubbles up without me having to do anything.

This meal was no exception, my only complaint is that I need a bigger crock pot because I would love to have more to freeze.

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Slow Cooker Split Pea Soup

My adjustments:
 I doubled the veggies, I would check your ham hocks to see if they actually have any meat on them, mine didn’t have much but the flavor was still good. Next time I will use ham shanks which are also inexpensive but look like they would yield more actual pieces.
 I used some chicken stock for part of the water since I had some open and added salt, black and white pepper and some other seasonings at the end until I was happy with the taste 🙂
  • 1 16oz pkg dried split peas, rinsed
  • 1 meaty ham bone, 2 ham hocks, or 2 cups diced ham (or ham shanks which have more ham than ham hocks)
  • 3 carrots, sliced
  • 1/2 cup chopped onion
  • 2 ribs of celery
  • 1 bay leaf
  • salt and other spices to taste
  • 1/2 tsp. fresh pepper
  • 1 1/2 quarts hot water

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 and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons or crusty bread. Freezes well.

Serves 8.

Nutrients per serving: Light (about 1 cup): Calories 213, Total Fat 7.2 g, Saturated Fat 2.4 g, Cholesterol 28.7 mg, Carbohydrate 22.6 g, Protein 15.2 g, Sodium 486 mg, Fiber 6.9 g