Comfort Zone: Ham and Split Pea Soup

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It’s officially fall — and it’s time for some comfort food. This soup is easy “pea”-sy (pun was totally corny and totally intended!) because you toss all the ingredients in the slow cooker and let it do its thing all day long. I love eating my split pea soup garnished with sea salt and pepper Texas Toast croutons for some extra crunch. Soup’s on, folks!

 

Ham and Split Pea Soup
Makes 6-8 Servings
(Ideal slow-cooker size: 5-quart)

Ingredients
2 cups cooked ham, diced (I use one large ham steak)
1 bay leaf
16-ounce package dried split peas
3 ribs celery, sliced
1 small onion, chopped
½ teaspoon black pepper, according to your taste
¼ teaspoon white pepper, according to your taste
½ teaspoon salt
¼ teaspoon garlic powder
½ cup shredded carrots
32-ounce carton low-sodium chicken broth
3-4 cups water, depending on how thick you like your soup (I used 3.5)
 

Directions
Combine all ingredients in slow cooker and stir. Cover and cook on high 6-8 hours, or until peas are tender. (My soup took about 6.5 hours to reach the consistency I like). Serve with croutons or crusty bread.

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One thought on “Comfort Zone: Ham and Split Pea Soup

  1. Pingback: Eating Our Way Through 2016: The Third Annual Envy Awards | Order Envy

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