So, you bought a big ham for Easter and have exhausted your recipes but still have a bunch of ham stuck to the bone. What to do? Throw it in the Crock Pot!
You'll need to rinse a bag of split peas, but because they will cook overnight in the pot, there is no need to soak them.
Just dump them right onto the ham...
Add 2 quarts of water, put on the top of the Crock Pot, set on Low, and go to bed. (Don't, however, do like I did and start the soup at 1am because you were waiting for some overnight cinnamon rolls to rise and they were being difficult. That leads to mistakes because you are tired, such as turning the Crock Pot to Warm instead of Low. Not a good thing.) In the morning you can either keep the soup in the Crock Pot or transfer it to a pot on the stove. If you put it on the stove: after adding all ingredients, bring to a boil, turn down heat to low, cover, stir often, and cook all day or at least 3 hours. If you keep it in the Crock Pot: after adding all ingredients, turn pot to high for one hour, then turn down to low, and cook for at least two more hours or all day.
I put it on the stove, but it really doesn't matter. You'll need an onion, carrots, celery, and a small potato. I put my carrots in my tiny food processor and chop them until they cry uncle.
Do the same thing with the onion and celery. OR you can just chop and add. I mutilate the poor veggies in order to fool my oldest daughter, a veggie-phobe, into thinking they aren't there. Chop the potato into tiny pieces and add. It will break down in the soup and help to thicken it. Now toss in a couple of bay leaves. I was going to take a picture of them, but I'm embarrassed by how old and desiccated my leaves look. :) Now here's my secret ingredient...don't tell anyone.
Cavender's. It's a greek seasoning, but I use it in everything, especially on turkey at Thanksgiving. In fact, since I grew up using it, I don't like to eat turkey without it! But, if you don't have access to Cavender's, it is basically a blend of salt, pepper, garlic, oregano, onion powder, and parsley. I would suggest using salt and pepper to taste, a couple of shakes of garlic powder, onion powder, and celery salt, and maybe a few parsley flakes. Then taste and see what you think. Here's the finished soup:
Split Pea and Ham Soup
1 16oz bag of split peas
2 qts water
1 medium onion
1 medium potato
1 cup celery
2 cups carrots
2 bay leaves
Cavender's (to taste)
I usually make buttermilk biscuits to go with this soup. But cornbread is great, too.
my recipe card: