Slow-Cooked Split Pea Soup
TOTAL TIME: Prep: 15 min. Cook: 7 hours
YIELD: 8 servings (about 3 quarts).
I've been making this soup for years. After every holiday where ham is served, the hostess hands me the ham bone and a bag of peas when I leave. I love it with a slice of crusty fresh bread. —Susan Simons, Eatonville, Washington
Ingredients
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1 meaty ham bone or 2 pounds smoked ham hocks
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1 package (16 ounces) dried green split peas
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1 pound potatoes, peeled and cubed (about 3 cups)
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1 large onion, chopped
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2 medium carrots, chopped
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1 tablespoon dried celery flakes
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1/2 teaspoon garlic powder
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1/2 teaspoon dried thyme
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1/2 teaspoon dried basil
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1/4 teaspoon lemon-pepper seasoning
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1/8 teaspoon dried marjoram
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1 bay leaf
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6 cups reduced-sodium chicken broth
Directions
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1.
In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender.
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2.
Remove ham bone from soup. When cool enough to handle, remove meat from bone; discard bone. Cut meat into cubes and return to soup or save meat for another use. Remove bay leaf.
Nutrition Facts
1-2/3 cups: 312 calories, 2g fat (1g saturated fat), 21mg cholesterol, 883mg sodium, 50g carbohydrate (7g sugars, 16g fiber), 25g protein.
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