Holidays at the Jungle
Slow Cooker Split Pea Soup
Ingredients (makes 8 cups)
1 pound dried green split peas, rinsed
2 medium carrots, small dice
2 medium celery stalks, small dice
½ medium yellow onion, chopped
2 garlic cloves, minced
2 bushy fresh thyme sprigs
1 bay leaf
1 meaty smoked ham bone or 2 ham hocks
4 cups low-sodium chicken broth
1½ cups water
Salt and pepper
Arrange the split peas in the slow cooker in an even layer.
Arrange the carrots, celery, onion, garlic, thyme, and bay leaf over the peas in one even layer.
Place the ham bone or hocks on top of the vegetables.
Pour the chicken broth and water into the slow cooker and season lightly with salt and pepper.
Cover and cook until the peas are very soft and the meat is falling off the bone, on high for 5 to 6 hours or low for 8 to 10 hours.
Remove the ham bone or hocks to a cutting board.
When cool enough to handle, remove the meat from the bones, place the meat back in the soup (discard the skin and bones), and stir to combine.
Taste and season with more salt and pepper to taste.