You want a dinner recipe that’s easy-peasy? This split pea soup fits the bill. You’ve got your easy (crockpot); you’ve got your ‘peas’y……see what I did there?? Okay, okay, that was totally lame. But this recipe is not! Comforting on a cold day, awesome for a warm day because it’s a simple meal that won’t heat up the house, this soup is a keeper!
Into the crockpot:
- 8 C water
- 1 pound split peas
- 1 Tbsp. beef-flavored “Better than Bullion” soup base (love this stuff!)
- 1 tsp. salt
- 1 pound ham steak (can omit and use vegetable soup base for a vegetarian meal)
Cook on high for 5-6 hours.
After the 5-6 hours, remove the ham steak and chop/shred it into bite size pieces. Discard the fat and bone. Then return the shredded ham to the crockpot.
Melt 2 Tbsp. butter of in a skillet on the stove over medium heat. Add:
- 1/2 medium onion, diced
- 4 celery stalks, diced
- 4 medium carrots, peeled and diced
Sauté the vegetables in the butter for 3 minutes. Then add:
- 1 tsp. basil
- 1 tsp. sage
- 1 tsp. thyme
Sauté for 3 minutes more. Then add 1/4 C white cooking wine and deglaze the pan.
After deglazing, add the vegetable mixture to the crockpot. Reduce the crockpot heat to low and cook for 1-2 more hours.
Serve hot with crusty bread and salad!
Check out more AMAZING CROCKPOT RECIPES!
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