Have you ever had a dish that you remember distinctly hating… and then all of a sudden craving? It’s a weird feeling, right? This soup falls into that category.
It is a soup from my childhood… Not necessarily a favorite soup. When I was younger I would always crinkle my nose when my mom made this soup. But then, one day, a switch flipped. I don’t know if she did something different with the soup or if my tastebuds just matured. Either way, I all of a sudden liked it and even enjoyed eating this soup!
Now my husband would look at this soup and say that’s not a soup! Because apparently soup is supposed to be runny. If you like your soup runny, just don’t cook it as long or add more water…. Problem solved!
I like my Split Pea Soup thick and creamy. Almost like an extremely healthy dip for dinner. With a big ol’ roll or sandwich to accompany it!
This is such a healthy soup… It’s packed with protein and is low in carbs and fat!
- 1 package dried green split peas, rinsed, pick out anything that doesn't belong
- 2 cups diced ham
- 1 cup chopped carrots
- 1 cup chopped yellow onion
- 2 ribs celery, chopped
- 2 tsp garlic
- 1 bay leaf
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
- 6 cups chicken broth
- Add your rinsed split peas to the crockpot.
- Dice your ham and add it to the crockpot.
- Quickly throw all your veggies into a food processor and pulse until they are the size that you would like. I like mine chopped pretty fine... pea sized, if you will! Add veggies to the crockpot as well.
- Add the seasoning, garlic and bay leaf and just a little salt and pepper, as well as the broth to the crockpot. You don't want to add too much salt because the ham adds a lot of salty flavor. You'll season to taste at the end.
- Cook on low for 6-8 hours or on high for 4-5 hours.
- Make sure to taste before serving and add additional salt and pepper if you need to!
Looking for some more healthy recipes??
Lite Coconut Curry Butternut Squash Soup
Cheesy Mexican Crockpot Chicken and Rice
