So it’s winter here and I’m going to post another soup recipe because I can. Even though it doesn’t feel like winter. Or look like winter. And even though we’re still going outdoors to enjoy the sunshine without so much as a jacket, my brain tells me it’s winter so I’m making soup. I figure I have about two more good soup-months before it’s too warm to even consider the hot dinner until next November.
To date, except for The Exorcist, I have had zero experience with split pea soup. So I was excited when I saw that Our Best Bites offered a recipe that would allow me to not only use up our last bit of Christmas ham (it’s been waiting in our freezer), but would also give me a taste of the soup that was featured in one of the most disturbing movies of all time. What’s not to love?!
- 1 lb. dried split peas, rinsed and sorted
- 2 quarts chicken or vegetable broth
- 1 lb. bone-in ham, diced into small pieces and trimmed of excessive fat (or that last bit of leftover ham, cut into bits)
- 2 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 4-5 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon marjoram
- 1/2 teaspoon paprika
- 1/4 teaspoon thyme
- 1 bay leaf
- 1 teaspoon malt vinegar
- Place all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 4 hours. You can also cook it on high until it starts to boil and then turn the setting on low until you’re ready to serve the soup. Top with croutons.
Makes 8 1 1/2-cup servings.