Split Pea & Ham Soup

So it’s winter here and I’m going to post another soup recipe because I can.  Even though it doesn’t feel like winter.  Or look like winter.  And even though we’re still going outdoors to enjoy the sunshine without so much as a jacket, my brain tells me it’s winter so I’m making soup.  I figure I have about two more good soup-months before it’s too warm to even consider the hot dinner until next November.

To date, except for The Exorcist, I have had zero experience with split pea soup.  So I was excited when I saw that Our Best Bites offered a recipe that would allow me to not only use up our last bit of Christmas ham (it’s been waiting in our freezer), but would also give me a taste of the soup that was featured in one of the most disturbing movies of all time.  What’s not to love?!

Ingredients

• 1 lb. dried split peas, rinsed and sorted
• 2 quarts chicken or vegetable broth
• 1 lb. bone-in ham, diced into small pieces and trimmed of excessive fat (or that last bit of leftover ham, cut into bits)
• 2 medium carrots, peeled and chopped
• 1 medium onion, chopped
• 4-5 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon marjoram
• 1/2 teaspoon paprika
• 1/4 teaspoon thyme
• 1 bay leaf
• 1 teaspoon malt vinegar

Directions

1. Place all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 4 hours. You can also cook it on high until it starts to boil and then turn the setting on low until you’re ready to serve the soup. Top with croutons.

Makes 8 1 1/2-cup servings.