Ham and Split Pea Soup in the Slow Cooker
1Vancouver seems to be in Covid-19 pandemic mode so I thought I’d start making some meals for the freezer. First up is ham and split pea soup. This is an easy soup that is hearty, tasty, and goes a long way. It also freezes well and happens to be so much better than the canned soup people seem to be hoarding. I have to say I’m grateful that I had people in my life who taught me and encouraged me to cook. Got kids? Teach them to cook. It’s a life skill that pays off big time.
- 1 600 g smoked ham (or use smoked pork hocks or left over ham), diced
- 2 cups dried split peas
- 1 Tpsp olive oil
- 1 cup chopped yellow onion
- 5 cloves garlic, minced (or 1 tsp garlic powder)
- 3 carrots, diced
- 2 stalks celery, diced
- 6 cups chicken stock
- 1 bay leaf
- 1 tsp white pepper (or black, it doesn’t really matter)
- Saute the onion in the olive oil for 3-4 minutes until soft and add the garlic, saute for another minute.
- Wash and drain the dried peas.
- Put the onion and garlic in the slow cooker and add the washed peas and the remaining ingredients.
- Put the lid on the slow cooker and cook on low for 8-10 hours or until the peas are soft.
- Makes 6-8 servings.
- To freeze, let the soup cool and place in freezer proof containers.