January 17, 2009

Split Pea Soup w/ Ham

Found this gem on Southernfood...

1 (16 oz.) pkg. dried green split peas, rinsed
1 meaty hambone (you can usually get these for under $8 at Honeybaked Ham, and they are delicious, with tons of extra meat left on)
5 carrots, peeled and sliced
1 chopped vidalia onion
3 ribs of celery plus leaves, chopped
2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
1 tsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot water (that's 6 cups, people...)

Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf, shred meat, and return shredded ham to soup. Mash peas to thicken more, if desired. Serve garnished with croutons or crusty bread. Freezes well.Serves 8.

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