Slow Cooker Split Pea Soup

Rachael Coon

 

This was Brooklyn’s first “real” foods she ate when she was a baby. It is wonderful on a cool Autumn day.

 

1 (16 oz) pkg. dried green split peas, rinsed

1 meaty hambone, 2 ham hocks or 2 cups diced ham

3 Carrots, peeled and sliced

½ Cup chopped onion

2 ribs of celery plus leaves, chopped

1 or 2 cloves of garlic, minced

1 bay leaf

¼ fresh parsley, chopped or 2 teaspoons dried parsley flakes

1 T season salt

½ tsp. pepper

1 ½  qts. 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. Freezes really well.