It’s perfect weather for the hearty, warming soups that are made with dried beans and peas, especially split green peas. Split pea with ham is a long-time favorite cold weather comfort in our household. There’s just something about it that soothes the soul and puts lovers of split pea soup in a happy place full of flavor.
I don’t remember the first time I had it, but most likely on a cold rainy day in the North Carolina mountains. It wasn’t wintertime, but almost felt like it. In fact, it was the middle of summer, but anyone who’s been in the Blue Ridge mountains when the wind starts blowing and the rains come down knows how it feels. And a bowl of soup is the perfect remedy to the weather outside.
I spent my summers at Camp High Rocks on Cedar Mountain right outside of Brevard, a town that was just a dot on the map at that time. Now it’s a hot spot, a food destination. The camp cook was a big woman named Lee. I never knew her last name, even after multiple summers at camp. All I know is that she was a tremendous cook with a personal girth that was as wide as her knowledge of feeding a hungry crowd of campers, and her split pea soup was a favorite.
Now, I make the soup mostly in the winter in my crock pot, though Lee made it in a huge cast-iron pot with a giant metal spoon she used to stir it every now and again. A slow cooker saves that step, but the results are the same - a bowl of creamy comfort that’s quite good for you.
Split peas are one of nature’s wonders - small green gems packed with healthy things like protein and fiber, and they may even help lower cholesterol and blood pressure.
This recipe may seem complicated since the broth is made first, then strained before adding it to the soup, but that extra step is well worth it. You can use canned or boxed broth, but committing to making homemade broth has two benefits - lots more flavor and fork-tender chicken that has untold uses.
Broth-making is just a matter of dumping everything in the pot, covering it with water, bringing it to a simmer and walking away from it. It’s a good idea to make most broths the day before you need them, so that the fat has time to settle on the top and solidify, making it simple to skim away.
Slow Cooker Split Pea Soup
Rinse peas and drain well. Combine all ingredients except parsley in a large slow cooker. Cover and cook on high for four to five hours or, preferably, on low for eight to 10 hours. Discard bay leaf and season with salt and pepper, to taste. Serve hot garnished with croutons or buttered toast or crackers, or, even better, a grilled cheese sandwich.
I don’t remember the first time I had it, but most likely on a cold rainy day in the North Carolina mountains. It wasn’t wintertime, but almost felt like it. In fact, it was the middle of summer, but anyone who’s been in the Blue Ridge mountains when the wind starts blowing and the rains come down knows how it feels. And a bowl of soup is the perfect remedy to the weather outside.
I spent my summers at Camp High Rocks on Cedar Mountain right outside of Brevard, a town that was just a dot on the map at that time. Now it’s a hot spot, a food destination. The camp cook was a big woman named Lee. I never knew her last name, even after multiple summers at camp. All I know is that she was a tremendous cook with a personal girth that was as wide as her knowledge of feeding a hungry crowd of campers, and her split pea soup was a favorite.
Now, I make the soup mostly in the winter in my crock pot, though Lee made it in a huge cast-iron pot with a giant metal spoon she used to stir it every now and again. A slow cooker saves that step, but the results are the same - a bowl of creamy comfort that’s quite good for you.
Split peas are one of nature’s wonders - small green gems packed with healthy things like protein and fiber, and they may even help lower cholesterol and blood pressure.
This recipe may seem complicated since the broth is made first, then strained before adding it to the soup, but that extra step is well worth it. You can use canned or boxed broth, but committing to making homemade broth has two benefits - lots more flavor and fork-tender chicken that has untold uses.
Broth-making is just a matter of dumping everything in the pot, covering it with water, bringing it to a simmer and walking away from it. It’s a good idea to make most broths the day before you need them, so that the fat has time to settle on the top and solidify, making it simple to skim away.
Slow Cooker Split Pea Soup
- 20 ounces dried split peas, green or
- yellow
- 5 cups chicken broth, preferably
- homemade by simmering a chicken
- with veggies
- 2 cups water
- 1 meaty ham bone or 2 cups leftover
- ham
- 3 stalks celery, diced
- 2 large carrots, diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 Tsp. black pepper
- 1/2 to 1 teaspoon dried thyme
Rinse peas and drain well. Combine all ingredients except parsley in a large slow cooker. Cover and cook on high for four to five hours or, preferably, on low for eight to 10 hours. Discard bay leaf and season with salt and pepper, to taste. Serve hot garnished with croutons or buttered toast or crackers, or, even better, a grilled cheese sandwich.
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