Not everybody likes split pea soup. Not Dad, not Mike, and probably more. Mom, friends, and I think it’s delicious. Now that Autumn has started, I’ve brought out the slow cooker to kick-off this season’s culinary adventure. UPDATE: Mom made this for dad, and now he likes split pea soup.
Split Pea Soup
1 package (16 ounces = 1 pound) dried split peas
1 cup diced fully cooked lean ham
1 cup diced carrots
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cups chicken stock + 1 cup water heated (10 minutes in microwave)
(Ingredient 10) 1 cup hot milk
Layer the first 9 ingredients in a 5-6 quart slow cooker in the order listed. Do not stir. Cover and cook on high for 4-5 hours or until vegetables are tender. Discard the bay laves. Whisk in the milk and let it cook a few minutes more before serving. Season with more salt and pepper.
I prefer the green peas over the yellow kind, however, I have not made this with the yellow ones. Maybe they’re better?
I’d prefer ham out of a pig to that out of a can, but I have to work with what we have. Costco used to have a very acceptable 12.5 ounce can of diced ham, but I didn’t see it last time I was there.