Split Pea Soup
Servings: 6
Equipment
- 1 slow cooker
Ingredients
- 2 tbsp Extra virgin olive oil
- 3 Carrots (diced)
- 2 Celery stalks (washed and finely chopped)
- 1 Onion (finely chopped)
- 2 clove Garlic (chopped small)
- 5 cup Vegetable stock
- 2 cup Dried green split peas (dried, split)
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1/4 tsp Dried thyme
- 1 tsp Pink himalayan salt
- 8 oz Ham steak (cubed)
- 1 Bay leaves
Instructions
- In an all in one crockpot or skillet over 300f pour in 2 TBSP. extra virgin olive oil. Add in the 3 Carrots diced, 2 Celery stalks chopped, 1 Onion chopped, 2 clove Garlic chopped. Cook until onions are soft and slightly browned.between 5 and 10 minutes. If you don't have an all in one crock pot, you can brown in a saute pan and add the mixture in to the slow cooker once caramelized.
- Pour in the 5 cup Vegetable stock and then 2 cup Dried green split peas (be sure they are rinsed).
- Add in1 tsp Onion powder, 1 tsp Garlic powder, 1/4 tsp Dried thyme, 1 tsp Pink himalayan salt and1 Bay leaves.
- Add in the 8 oz Ham steak chopped. Place the lid on.
- Cook on low 6-8 hours or high 2-4 hours.
- Remove the bay leaf and serve.
Notes
Freeze
This is a great recipe to make ahead and freeze! Simply bring the soup to room temperature and pour into a freezer safe container with a lid. Store for up to 2 months.
To thaw
Place in the refrigerator the night before you will use or use your microwave to defrost.