Eat Real. Eat Good.
Crockpot Split-Pea Soup
I love making this split-pea soup. It's loaded with fiber and yummy veggies, and it takes less than ten minutes to prep, which is great because my family asks for it at least once a week during the winter. The split-peas get so tender in the crockpot that you don't even have to run this through a blender or a food processor -- just stir it really well before serving, and you'll have a nice rustic soup with a beautiful green hue to it. I either serve it over brown rice or with a fresh loaf of multi-grain bread. Leftovers are a snap to freeze, and this soup reheats beautifully!
Ingredients
- • 7 cups water
- • 1 package (16 ounces) dried split peas (2 1/4 cups), sorted and rinsed
- • 1 teaspoon salt
- • 1/2 teaspoon of pepper
- • 6 ounces cooked ham, diced.
- • 1 medium onion, chopped (1/2 cup)
- • 2 medium stalks celery, finely chopped (1 cup)
- • 2 cloves garlic, minced
- • 1 zucchini, diced.
- • 3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)
Preparation
1. Mix all ingredients into your slow-cooker. (Omit ham and adjust salt for a vegan dish.)
2. Cover and cook on LOW for 6-8 hours.
3. Stir well before serving.
That's it!