Recipe for Week #2

Split Pea Soup with Ham for the Crockpot

Ingredients

1 package (16 oz.) dried split peas

1 small onion, chopped

3 ribs of celery, chopped

3 carrots, chopped

1 ham hock

2 garlic cloves, minced

3 cups of hot water

32 ounces of vegetable broth

2 bay leaves

¼ cup chopped parsley

1 tsp. dried thyme

1 tsp. dried oregano

½ tsp. salt

½ tsp. pepper

Chopped parsley for garnish (optional)

 

Instructions

Combine all of the ingredients in the Crock Pot and stir them together.

Put the lid on.  Cook on Low all day (approximately 8 hours).

Check to see that the peas are soft. 

Remove the bay leaves after cooking.  Remove the ham hock and discard the bones.  Cut the ham into small bite-size pieces.

If you like the soup to be thick, stir the ham pieces into the soup and serve as it is. 

Or, if you like split pea soup to have a smooth consistency, puree it with a food processor or hand mixer before adding the ham.

Serve in individual bowls and garnish with chopped parsley, if desired.