This soup was good, flavorful, and easy to put together. I was able to use the ham bone in my freezer from Easter dinner. This photo is the soup the day I made it- the next day, it turned much, much thicker and tasted even better, too! My ham bone provided plenty of salt- I did not need to add any. So, if you make this and use ham or a ham bone, taste before salting (right before serving- as the cooking process will release the salt from the ham).
Bonus: This soup has a ton of fiber, and even some iron! ;) Yay for fiber and iron! My boys were scared of this, because of the pukey-green color. Sometimes I just sigh and ignore them at dinner, lol! Anyway, my daughter did like it, and took it to school in her thermos for lunch the next day.
Slow Cooker Ham & Split Pea Soup
1 (16 ounce) package dried split peas, rinsed
2 cups ham, diced or 1 ham bone (meaty) or 2 ham hocks
1 cup carrot, diced
1/2 cup onion, chopped
1 cup celery, chopped
2 garlic cloves, minced
1 bay leaf
2 teaspoons parsley flakes
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
salt, to taste (may not need any)
1/2 teaspoon pepper
1 1/2 quarts hot water
1. Layer ingredients in slow cooker in the order listed. Pour in water. Do not stir!
2. Cover and cook on low 8 to 10 hours or until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve!
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