- 16oz package of dried split peas
- 1 yellow onion, diced
- 2 potatoes, peeled and diced
- 2 cups diced carrot
- 1 cup leftover ham or bacon, diced
- ham hock or ham bone if you have them
- 4 cups broth/stock
- 1 cup water
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
DirectionsI soak split peas the way I do lentils. Cover them with water and add about 2 Tablespoons of whey. Let them soak for about 7 or 8 hours, rinse them, and they're ready to go.
Dump the peas, diced vegetables, ham/bacon, broth, and water into the crockpot. Add the salt and pepper. If you are using a ham hock or bone, add that now.
Cover and cook on low 8-10 hours or high for 4-6. Mine almost always cooks 12-13 hours on low.
If you used a ham hock or bone, scrape off any remaining meat and discard the bone. Use an immersible hand blender to make your soup a bit more creamy and to have an even consistency. I usually only do a few pulses of the blender so we still have a good bit of chunk with our veggies and ham in the soup.