Split Pea Soup


- 1 lb. bag split peas, rinsed

- 8 cups liquid or 7 if using slow cooker (Betty recommends water, but I like to replace at least half the water with chicken stock)

- 1 c. chopped carrots

- 1 c. chopped celery

- 1 c. chopped onion

- 1 ham bone or about 1 c. of diced ham

- salt and pepper, to taste



1.  Rinse the peas.  Place in the bottom of a slow cooker.  Chop the veggies, add to the pot.

2.  Add the ham, then pour in the liquid (I used 4 c. stock, 3 c. water).

3.  Add seasoning (we like to add LOTS of pepper)

4.  Cook on low heat for 6-8 hours, or veggies are soft and peas break down.  Remove ham bone, cut any remaining meat from the bone and add to soup.

5.  FYI - to make on the stove, heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.  Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.

Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.

Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency. (directions from:  Betty Crocker online)