Split Pea Soup that’s simple and amazing? Yes! Amazingly simple to prepare (The Maid does it) and simply delicious to enjoy!
Split Pea Soup is one of those things that you either love or hate. I’m not sure there’s an in-between with this one, folks. If you’re on the hatin’ side of the fence, well, you’re allowed to immediately make your exit while the rest of us remain seated….
Okay. Split Pea Soup lovers, this one’s for you.
Personally, I love the stuff! Nothing screams hearty country living quite like this goodie, and nothing will so marvelously warm you to your toes on a cold and miserable day! Seriously, pair this with some from-scratch cornbread, hot out of the oven and drizzled with clover honey and you could absolutely serve it to kings and international dignitaries of every sort! Not that I have many of them happening up my dusty road on a regular basis. Oh, well.
So, dust off that slow cooker once again and let’s get to work.
First, slap one of those amazing slow cooker liners into your slow cooker…..remember, the ones I told you about on the Slow Cooker Spanish Rice post? You didn’t get any yet?! For shame!! WHAT are you waiting for? Well, all right, if you don’t have any, at any time here you can draw straws to see who gets to wash dishes tonight, because your ribs ain’t the only thing split pea soup sticks to, baby!
Now, plunk your meaty ham bone in there, and dump the sack of split peas all around it.
Add the chopped vegetables. By all means, use fresh onions–I was all out and so I used dehydrated onions this time; not my preferred method.
Now the spices…..this is going to be good!
Pour the water over the top of everything, but DO NOT stir it! You are now ready to put the lid on and let The Maid work all day while you enjoy your tea and crumpets or whatever it is you do when you have nothing else to do.
Okay, it’s been cooking all day and supper (or “dinner” for you city-dwellers) is about an hour away. Let’s take a look….
Mmmm! Look at all that yummy for your tummy!
It’s time to remove the ham bones, and the big chunks of ham that have fallen off the bone during their slow-cooker journey. You may also notice the crowd in your kitchen–it’s okay. The delicious smell of this stuff tends to attract them. Just shoo them away…or better yet, get them to setting the table!
Let the ham and ham bone cool a bit, then chop the ham up and add it back to the slow cooker. Now’s the time to stir, folks, and call the troops to the table! If you have a dog, toss the bones to him and make him very, very happy. If you don’t, this is the time to make friends with that mean dog down the street…
Ladle it up and serve with chunks of fresh cornbread….
And then, ladle up some more. I assure you, they’ll want seconds!
- 1 meaty ham bone
- 1 pkg (16 ounces) dried split peas
- 2-3 cups diced carrots
- 2 cups diced celery
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 qts water
- In slow cooker, layer all ingredients in the order listed. DO NOT STIR.
- Cover and cook on low 8-9 hours or on high for 4-5 hours.
- One hour before serving, remove ham bone and ham chunks. Cool slightly; chop ham and return to slow cooker. Stir.
- Adjust salt and pepper if needed.
- Use 2-3 cups fully cooked ham, diced, for the ham bone, if you wish.
- Serve with freshly baked cornbread.
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