Ingredients
Scale
- 10 cups water or vegetable stock
- 1 hambone (see vegan option below)
- 1 pound split peas (rinsed and sorted (2 cups))
- 1 medium onion (chopped)
- 1 cup carrots (chopped)
- 2 cups celery (chopped)
- 2 bay leaves
- 2 cloves garlic (chopped)
- 1/4 teaspoon thyme
- 1/2 teaspoon rosemary
- 1 teaspoon fresh ground pepper
- 1/2 teaspoon salt
- 2 cups diced ham (reserved)
Optional garnish:
- Sour Cream
- Toasted Sliced Almonds
- Worcestershire Sauce
- Bacon
- Chopped Parsley or Basil
Instructions
- Rinse and sort dried split peas, making sure to remove any debris or pebbles. Place in 6-quart slow cooker.
- Add water/stock, hambone, carrots, celery, bay leaves, garlic, thyme, rosemary, pepper, and salt.
- Cook for 6-8 hours on low heat. Peas should be very tender and vegetables very soft.
- Remove the bay leaf and transfer the soup in batches to a blender and puree.
- After all the soup has been pureed, add the reserved, diced ham.
- Season and garnish to taste. Serve.
Notes
We recommend using organic ingredients when possible. We also recommend humanely-raised, local meat.
Vegan/Vegetarian option: Make sure to use vegetable stock instead of water and omit the hambone. Before adding the vegetables to the slow-cooker, sauté them over medium low heat and add in 2 teaspoons of smoked paprika. Cook them until soft and transfer to slow-cooker.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: and Broths, Chilis, Soups
