Let’s just be honest…this soup isn’t pretty. But I’ll also be honest with you… it’s pretty delicious.
This soup brings me back to my childhood. I spent a lot of time at my grandparent’s house growing up and we usually had two options for lunch: pea soup or chili. Often times I opted for the chili. I really think that pea soup gets a bad rap but it really can be quite flavorful and is a quick and easy meal to make. Especially with a slow cooker.
I was SO excited when Hamilton Beach sent over a beautiful new slow cooker for me to try. Mine was starting to look a little ancient. One of the best parts of this new slow cooker is that it includes a temperature probe that you can program to a certain temperature and once the contents reach that temperature, it flips over to a warming setting. Technology, right? Often times I overcook my slow cooker meals because of incorrect temperatures.
While the probe wasn’t necessary with this meal, it will definitely come in handy in the future. This soup was definitely a ‘set it and forget it’ type of meal. The nice thing is that you don’t have to worry about soaking beans overnight, you can practically toss everything in and let it cook. You can also make life easier by putting the onion, carrots and red pepper into your food processor, pulse a few times, and eliminate any vegetable chopping. So simple!
So to go along with today’s tasty post, Hamilton Beach is offering up one of their shiny slow cookers to one lovely reader! Good luck!
- 10 cups low-sodium chicken broth
- 2 pounds dried green split peas, picked over, rinsed, and drained
- 1 medium onion, diced small
- 4 small carrots, diced small
- 1 celery stalk, diced small
- ½ red bell pepper, diced small
- 4 cloves garlic, minced (about 1 tablespoon plus 1 teaspoon)
- 1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme, crumbled)
- 2 dried bay leaves
- 1 8 ounce ham steak
- In a medium pot, bring broth to a boil, then carefully pour into a 5- to 6-quart slow cooker. Add split peas, onion, carrots, celery, bell pepper, garlic, thyme, bay leaves, and ham; season with salt and pepper.
- Cover and cook on high until split peas are creamy, 6 hours, stirring occasionally.
- Remove ham steak from pot. Discard skin and bones; dice meat. Discard bay leaves. Lightly mash peas with the back of a wooden spoon. Return ham to soup and season to taste with salt and pepper.