Name: Crock Pot Split Pea Soup
Prep time: 20 min
Cook time: 10 h
Yield: 8-12 adults
Ingredients: 1 (16-ounce) package dried green split peas (rinsed, drained); 1 meaty ham bone (or 2 cups diced ham or 1 pound of corned beef (cubed)); 1 cup sliced baby carrots; 1 cup chopped yellow onion; 2 ribs celery plus the leaves (chopped); 3 yukon gold potatoes (peeled, and diced thin (optional for thicker soup)); 1/4 cup chopped fresh parsley; 1 bay leaf; 2 (16-ounce) cartons chicken broth ((roughly 8 cups in the crock pot) You will have extra); salt and pepper to taste

Crock Pot Split Pea Soup

Looking for something to do with the leftover ham bone from Thanksgiving and Christmas? Freeze it and make a homemade split pea soup in your crock pot. Serve alongside a grilled cheese sandwich, green salad, toasted baguette, in a sourdough bowl, or crackers. My 1st attempt at split pea soup and I am in LOVE!

Servings	Prep Time
8-12 adults	20 minutes

Cook Time

10 hours

Servings	Prep Time
8-12 adults	20 minutes

Cook Time

10 hours

Crock Pot Split Pea Soup

Servings	Prep Time
8-12 adults	20 minutes

Cook Time

10 hours

Servings	Prep Time
8-12 adults	20 minutes

Cook Time

10 hours

Ingredients

1 (16-ounce) package dried green split peas rinsed, drained
1 meaty ham bone or 2 cups diced ham or 1 pound of corned beef (cubed)
1 cup sliced baby carrots
1 cup chopped yellow onion
2 ribs celery plus the leaves chopped
3 yukon gold potatoes peeled, and diced thin (optional for thicker soup)
1/4 cup chopped fresh parsley
1 bay leaf
2 (16-ounce) cartons chicken broth (roughly 8 cups in the crock pot) You will have extra
salt and pepper to taste

Servings: adults

Instructions

Take your ham bone out of the freezer and thaw it overnight in the fridge.
Rinse your split peas and chop all of your vegetables.
Layer the ingredients in the slow cooker in the order given above, adding the broth last. Do not stir the ingredients. You want the broth to cover the ham bone and vegetables. There will be about 1/2 of one carton of broth left. Use this days later if you want to make the soup thinner.
Cover and cook on high for 4-5 hours or on low 8-10 hours until peas are very soft and ham falls off the bone. I set mine at 8:30PM and let it slow cook overnight.
Throw out your bone and toss all of the soup in a food processor or use a hand mixer and puree the soup until nicely blended. If you like a chunky soup there is no need for this step.
Let the soup fully cool and then placed it in the refrigerator for 8-10 hours. It tastes the best if you can wait one day to eat it.
Reheat your soup in a large pot or microwave. Add salt and pepper to taste. It doesn't really need salt as the ham is salty enough.
This is a fun recipe to do with your kids!