SLOW COOKER SPLIT PEA SOUP
(Great recipe to make with leftover Easter Ham)
1 16oz package Green Split Peas
2 cups diced, cooked ham
(You can also add the ham bone)
3 carrots chopped
1/2 cup diced onions
2 ribs celery (including leaves) chopped
2 cloves fresh garlic minced
1 bay leaf
12-15 sprigs fresh parsley-chopped
Pinch of salt
(Ham is already salty)
1/2 tsp ground pepper
1 1/2 quarts or 6 cups liquid
( I divided the liquid with using 4 cups Organic Chicken stock & 2 cups water)
Prepare ingredients by washing all veggies.
Dice the carrots, celery & onions all the same size therefore,
all vegetables will be finished cooking at the same time.
Chop the fresh parsley(about ¼ cup)
Now start layering the ingredients in the slow cooker in order listed.
Do not stir to mix.
Pour the liquids(water & stock) over the layers.
Cover & cook for on HIGH for 4-5 hours.
On Low 8-10 hours.
Remove bay leaf and stir to blend soup.
(you can mash peas to thicken)
The peas in my soup were already blended to a creamy consistency
so I didn’t need to use an emulsifier .