Name: Split Pea Soup with Ham
Ingredients: 16 ounce split peas, rinsed and picked over; 1 ham bone with meat or 3 ham hocks (up to 4); 2 quart water; 1 large onion, chopped fine; 2 chicken bouillon cubes; 1/2 teaspoon garlic powder; 1/2 teaspoon oregano leaves; 1/2 teaspoon pepper; 1 bay leaf; 1 1/2 cup carrots, thinly sliced; 1 cup celery, chopped

Split Pea Soup with Ham

Cooking MethodSlow Cooker

Ingredients

16 ounces split peas, rinsed and picked over
1 ham bone with meat or 3 ham hocks (up to 4)
2 quarts water
1 large onion, chopped fine
2 chicken bouillon cubes
1/2 teaspoon garlic powder
1/2 teaspoon oregano leaves
1/2 teaspoon pepper
1 bay leaf
1 1/2 cup carrots, thinly sliced
1 cup celery, chopped

Instructions

In a large deep pot, combine peas, water, ham, onion, chicken bouillon and seasonings. Simmer, uncovered, 1 1/2 hours. Remove ham bones and return any meat left on bones to soup. Stir in carrots and celery. Simmer uncovered, an additional 2 to 2 1/2 hours or until soup reaches desired thickness. NOTE: I put all ingredients into a slow cooker and let cook on low for 8 to 10 hours. Just before serving, I use a potato masher to mash the beans and vegetables to make a thicker soup.