calherewecome

One of my favorite soups is pea soup. It is so easy to make. I cook it in our crock pot that we received as a gift long, long time ago.  This is one of the recipes that Mary will gobble down. Don’t have to nag at her to eat her dinner.

One other thing, related to crock pots. We found that Reynolds makes “crock pot liners”. Makes cleanup easy. You can find them in the food storage section in the super market.

I’ve heard of some new fangled thing called an “Insta-Pot”. Supposedly a combination of crock pot and  pressure cooker. One of these days I might get one but Paula will most certainly ask me “Where are you going to put it?”. So for now, no insta-pot. My crock pot is the old fashioned kind. Indeed, I’ve had it for about 40 years.

Here’s what you need:

• 1 bag of dried split peas
• 1 medium onion, peeled and chopped
• 4 carrots, peeled and chopped
• 2-4 stalks of celery, chopped
• 1 carton of chicken broth (usually 32 oz.)
•  8 oz of chopped ham. (our supermarket sells chopped ham conveniently packaged all cut up ready to throw in the pot). Alternately, use a ham bone left over from cooking a ham shoulder.

Add all of the vegetables to the crock pot. Rinse the split peas in a colander. Add the peas to the pot. And then add the ham.

Add the chicken broth. Turn on the crock pot on high and cook for 4-5 hours. Stir occasionally.

If you go the ham bone route, remove the bone about 45 minutes before serving. Scrape all of the remaining ham meat off of the bone. It should scrape off quite easily.

Check the fluid level about a half hour before serving. If the soup seems a bit thick, you may want to add more water to the stew. I usually have to add about 8 oz. of water.

This entry was posted on February 6, 2018 at 8:28 pm and is filed under Recipes. You can subscribe via RSS 2.0 feed to this post's comments.

Tags: Crock Pot, Pea Soup