A busy fall season has descended upon us, at last. With it came a case of the sniffles and a craving for comfort food.
More specifically a craving for some homemade soup. But what is one to do when they are feeling under the weather and having such cravings? They turn to their slow cooker and some fabulous kitchen shortcuts. At least that’s what I do, and I’m going to share these shortcuts with you along with my oh-so wonderfully simple and delicious slow cooker split pea soup recipe.
If you’re familiar with my recipes, you know I’m all about kitchen shortcuts. Why spend more time on cooking something when it can be equally delicious and still homemade but in less time? Exactly!
This slow cooker soup recipe uses a few different shortcuts. I used my food processor to chop the carrots, onion and garlic. The ham was purchased already chopped, and I used frozen shredded hash browns.
What’s easier to whip up in the crock pot than a warm, comforting, perfect-for-fall soup? I particularly love throwing dried beans — or in this case, split peas — in the crock pot.
Ingredients:
- 1 pound dry green split peas (picked over, rinsed well, and drained)
- 1 onion, cut into large chunks
- 3 carrots, peeled and cut into large pieces
- 2 cloves garlic, peeled
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups diced ham
- 2 cups shredded hash browns
- 1 bay leaves
- 1-32 ounce carton low-sodium chicken broth
- 2 cups water
- chopped fresh parsley for garnish (optional)
Instructions:
Step 1: Place the carrot, onion and garlic into a food processor. Pulse until well diced. You can also dice the carrot, onion and garlic by hand but I prefer to let the food processor do all the heavy lifting.
Step 2: In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until peas are tender. Taste and add additional salt and pepper as needed. Remove bay leaf and serve.
Say hello to a supper that’s hearty and healthy!
This slow cooker soup recipe is a great meal to plan with holiday ham leftovers. It’s one that you’ll find yourself making over and over again, all winter long. Feel free to change this up a bit if you want. Toss in some extra veggies or swap out the ham for some bacon. Mmm… I’ll have to try that next time.
Slow Cooker Split Pea Soup
Ingredients
- 1 pound dry green split peas picked over, rinsed well, and drained
- 1 onion cut into large chunks
- 3 carrots peeled and cut into large pieces
- 2 cloves garlic peeled
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups diced ham
- 2 cups shredded hash browns
- 1 bay leaves
- 1-32 ounce carton low-sodium chicken broth
- 2 cups water
- Chopped fresh parsley for garnish optional
Instructions
- Place the carrot, onion and garlic into a food processor. Pulse until well diced. You can also dice the carrot, onion and garlic by hand but I prefer to let the food processor do all the heavy lifting.
- In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until peas are tender. Taste and add additional salt and pepper as needed. Remove bay leaf and serve.
I’d use Simply Potatoes to make potato pancakes!
Their homestyle slices would make a quick and easy short cut making au gratin and scalloped potatoes.