I love warm soup and a fresh loaf of bread at the end of a long, cold winter’s day. I love the way its breathy scent fills the kitchen, preparing your body for liquid sustenance. My favorite kinds of soup are thick and hearty, the kind that cling to your insides as much as the bowls they are served in. My mom used to make the most amazing Split Pea Soup with left over ham bone. I’ve never been able to duplicate that one, mostly because my busy life just doesn’t warrant that much time stirring a large pot of ingredients. Most nights we aren’t even ready to eat at the same time. We eat in shifts as we head out to various commitments.
But I still crave a good bowl of soup.
This season I was fortunate enough to find this delicious crock pot recipe for Slit Pea Soup. It was extremely easy and one of the best tasting soups I have ever had – sorry mom! And the best part was being able to prepare it earlier in the day and have the kitchen cleaned up before dinner.
Split Pea Soup (Crock Pot Recipe)
- 16 ounces dried split peas
- 2 cups diced fully cooked lean ham
- 1 cup diced carrots
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 5 cups boiling water
- 1 cup hot milk
In a crock pot, layer the first nine ingredients in order listed (do not stir). Cover and cook on high for 4-5 hours or until vegetables are tender. Stir in milk. Discard bay leaves before serving.
*I used a little more milk than directed to make the soup creamier.