Yield: 4 servings
1 c. dried split peas, rinsed and sorted
4 c. ff chicken broth
¼ c. carrots, shredded
1 small onion, chopped
4 oz. lean ham, chopped
¼ tsp. liquid smoke
pepper to taste
½ to 1 tsp. salt
1 bay leaf
parsley
Put everything in a pot. Simmer for @ 1½ hours. Remove bay leaf before serving.
Yield: 6-8 servings
2 C. cubed fully cooked lean ham
1 ½ C. dry split peas, sorted
1 C. chopped onion
1 C. chopped celery with leaves
2 T. snipped fresh parsley
½ tsp. dried thyme leaves
¼ tsp. pepper
½ tsp. salt
4 C. chicken broth
2 C. water
Combine all ingredients in a 4-6 quart crockpot. Cover and cook on low for 10-12 hours, or on high for 4-5 hours. Just before serving use a potato masher to mash some of the peas in the soup for a thicker consistency.
1lb dry green split peas, rinsed and picked
1/4 tsp dry oregano
1/2 tsp dry thyme
1 medium onion, diced
3 celery stalks, sliced
2 veg. broth cubes (or equivalant)
6 cups water
3-4 dashes liquid smoke
Simply combine all of the above ingredients in your crockpot. Give it a good stir and cover. Cook on high for 5-6 hours or low for about 7-8. After you turn off the crock, let it sit for a good 1-2 hours with the lid still on. When you remove the lid, the soup should look liquidy. Give it a good stir and it will thicken and look gorgeous.