Split Pea Soup Recipe!

Are you cold? Nod your head. All of you who aren’t cold can skip this one and go watch Zero Punctuation while tropical breezes caress you through the barely-there walls of your cabana.

This is a slow cooker recipe, so get that crock-pot out.

Ingredients:
* 2 tbs unsalted butter
* 1/2 cup chopped onion
* 1 or 2 cloves of garlic, minced
* 1 (16 oz.) pkg. dried green split peas, sorted & rinsed
* 1 meaty hambone, OR 2 ham hocks, OR 2 cups diced ham (I used ham hocks)
* 3 carrots, peeled and sliced
* 2 ribs of celery plus leaves, chopped (My leaves were wilt-y so I left them out)
* 1 bay leaf (I used two)
* 1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
* 1 tbs. seasoned salt (or to taste) (I used half a tbs. because of the broth subst.)
* 1/2 tsp. fresh pepper
* 1/2 tbs. Curry powder (or to taste)
* 1 1/2 qts. hot water (Or low-sodium chicken broth. Mine was a tad salty, so feel free to go half broth, half water, depending on how salty you tend to like your vittles.)

Turn your slow cooker to high, add the butter, and cover until butter has melted. Sweat the onion until translucent, then stir in the garlic. Cook for two or three minutes, reduce heat to low.

Layer the remaining ingredients in the slow cooker in the order given; pour in water/broth. Do not stir ingredients.

Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. (If you’re using ham hocks, you may want to remove the hocks an hour before the soup is done, and using tongs and a knife to spare yourself burns, slice the meat off the bones. Dice it small {this also serves to ensure only edible bits make it into the soup} and return the meat to the soup.)

Remove bones and bay leaf.

Mash the peas to thicken it more if you’d like, but I didn’t find it necessary.

Serve with rolls, Southern biscuits, oyster crackers, corn bread, whatever floats your boat.

Freezes well.
Serves 8.