I know I haven't posted a budget meal in a while but it has been a bit difficult for me to make meals for 4 when I never know how many I am going to have here. At any given time it could be 2 or 6 with no warning *sigh* the joys of kids right? This was a meal that I knew could be made and if it wasn't all eaten I could freeze the rest. Yes, I love soup!!
I actually chose to make this because I was thinking about my Dad. I miss his little comments "What experiment are we having tonight" "I love being a guinea pig" "Can we please have something besides chicken I am going to sprout feathers and cluck" My Dad was a crack up! One of the things I knew I could make any time and he would be happy about it was split pea soup. He LOVED it. I haven't made it since he passed away last year so this one was for my Daddy.
Slow Cooker Split Pea Soup with Ham
- 8 to 10 parsley stems
- 8 sprigs thyme
- 1 pound green split peas, picked over and rinsed
- 1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise
- 2 stalks celery, chopped
- 2 carrots, chopped
- Kosher salt and freshly ground pepper
- 4 cups chicken stock
- 1 1/2 pounds ham, cubed
- 1/2 cup frozen peas, thawed
- Crusty bread, for serving (optional)
Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker. Add the split peas, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine. Add 4 cups chicken stock and 3 cups water. Cover and cook on low until the split peas are tender 6 hours. Add the cubed ham and cook on low an additional 2 hours.
Discard the herb bundle. Vigorously stir the soup to break up the peas and make the soup smoother. Thin with water, if desired. Season with salt and pepper.
Ladle the soup into bowls. Top with the thawed peas. Serve with bread, if desired.