Monday, October 6, 2014

Slow Cooker Split Pea Soup

Here is quick, easy and guilt-free comfort food! 

This really hit the spot after spending the afternoon outdoors on a brisk fall day.  
We were all chilled and hungry, delighted by the aroma when we walked in the door.  

Just throw all of the veggies in the slow cooker in the morning and 
rest easy knowing that dinner will be ready when you get home!  

I know it was a relief for me yesterday. 

Start with about 2 cups of cubed ham and 2 cups of dried split peas.  

We all prefer thicker soups, so if you don't, you can certainly used less peas (and, eventually, rice).

Next pour in 6 cups of broth, any combination of whatever you have on hand will work…
I used 4 cups of chicken and about 2 cup of beef that was already open in the fridge. 

If I don't have broth on hand, I am fine with substituting the bouillon cubes.  

Additional 2 cups of water added to round out the liquids.  

Then, chop up and add some veggies, 1 medium onion, 3 stalks of celery and 3 carrots.  

Finally, 1/2 tsp ground thyme and 1/2 tsp of black pepper were added for additional flavor.  

The slow cooker was set on high for 5 hours, could also be on low for longer
and was ready to fill and warm our tummies.  

Just before serving, nearly 2 cups of minute rice were added to the vessel and 
given about 5 minutes or so to cook before serving.  

The longer it sits and cools, the thicker it gets, so more water can be added according to your preference.  


2 cups of cubed ham
2 cups of dried split peas
6 cups of broth
2 cups of water
1 medium onion - chopped
3 stalks of celery - chopped
3 carrots - chopped
1/2 tsp ground thyme
1/2 tsp of black pepper
1-2 cups of minute rice - depending on desired thickness

Serve with oyster crackers, parmesan and/or shredded cheddar cheese.

Add all ingredients, except rice, to the slow cooker and stir. 
Set on high for 4-6 hours or low for 8-10 hours.
Add rice just before serving, allowing 5-10 minutes to cook.