In honor of tomorrow being St. Patrick’s Day, here’s the “greenest” meal I make!
Not that I’m complaining, but it wasn’t really soup weather where I live this week. You know–soup weather–when you just want to light a fire in the fireplace, put on your fluffiest socks, and sip homemade soup while staring outside at the blustery, wintery night.
Today was 90 degrees. This whole week has been hot-hot-hot. But still, when you have a craving for crock pot split pea and ham soup, it becomes soup weather regardless of the temperature outside!
This is such an easy, hearty crock pot meal. It’s one of my favorite crock pot meals because after you turn it on, you come back several hours later and it’s ready–no other steps needed.
I love the flavors and how it tends to thicken as it sits. It’s actually more stew-like than soupy. If you prefer your split pea soup pretty soupy, just add more water.
Also, it makes a lot and goes a long way since it’s so hearty. You might want to add water to the leftovers on the stove top till you get it the consistency you like.
The recipe is very simple. Just layer the ingredients in the crock pot in the order listed, and don’t stir. While you’re chopping and layering, bring your chicken broth to a boil. Once your broth is ready, pour over the ingredients in the pot and cook on high for 4-5 hours.
That’s it! Dinner–and leftovers galore–or freezer meals–is served!
We like to eat our split pea soup with whole wheat Ritz crackers. Any crackers or bread would be good.
- 1 package (16 oz.) dried split peas
- 1 lb. (about 2-3 cups) fully cooked and diced ham
- 1 cup diced carrots
- 1 medium onion, diced
- 2 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon parsley
- ¼ teaspoon thyme
- 8 cups chicken broth, brought to a boil
- Layer the first 9 ingredients in a large crock pot in the order listed without stirring
- Bring broth to a boil
- Once boiling, pour over the ingredients in the pot
- Cook on high 4-5 hours or until vegetables are tender
- Serve with bread or crackers