Pea soup is delicious and easy to cook, and even easier in a “fix it and forget it” recipe for the crockpot. It is so good by itself, you don’t even need a ham bone, but if you have one, even better.
- 1 pound dried green split peas, rinsed, and picked over
- 1 small onion, chopped
- 3 medium carrots, peeled and diced
- 3 celery stalks, sliced
- 2 tablespoons olive oil
- 2 bay leaves
- 1/2 t. ginger
- 3 chicken bouillon cubes, crushed
- 1 t. salt
black pepper, if desired, to taste - 7 c. water
- ham bone, if desired
Place the split peas in an even layer in the slow cooker.
Add the onion, carrot, celery, oil, bay leaves, salt, and season with pepper.
Add the water, stir, cover, and cook until the peas are desired softness, 3 to 4 hours on high or 4 to 6 hours on low.
Stir the soup to incorporate the peas and broth, taste, and season with salt and pepper as needed.
Adapted from The Kitchn
