|The color is weird. But weird is delicious!|
Dr. T. made split pea soup right after L.E. was born and it was a hit. I figured I could make it better.
And I did.
I culled from varying recipes but the basis I used is this one. I also made the croutons from Martha Stewart's recipe.
Split Pea Soup With Ham
16-oz dried split peas (They have them in the bulk food section)
1 meaty ham-bone from your leftover Easter ham
3 carrots, peeled and sliced
3 celery stalks, sliced
1 medium onion, diced
2 teaspoons dried parsley (You can use fresh parsley, but I absolutely hate the taste of it)
1/2 tablespoon seasoned salt (I like Lawry's)
1/2 teaspoon to pepper (You can add more later)
1 can low-sodium chicken broth
2 cups hot water
Diced ham to add later
Shredded potato to add later, optional
4 slices whole wheat bread, cubed with crusts removed
1 tablespoon of butter
Layer ingredients in order listed, excluding diced ham, potato, bread cubes and butter. Water and broth go in last. Do not stir. Cook on high for 4-5 hours or low for 8-10 hours. Remove ham bone. Blend soup, either by using an immersion or hand blender or in batches with a regular blender. Return to slow cooker. If soup is too thin, peel, shred and dry off some potato to add and it will thicken nicely. You might want to use the hand blender again after adding the potato. Add diced ham, ensuring to avoid using slices that have glaze on them. For the croutons, melt butter in a skillet and brown bread cubes for 8 minutes. Portion soup in bowls and top with croutons.