My husband said this was the best soup I've ever made. He is a man who is brutally honest when it comes to giving his opinion on whether he's a fan of a recipe or not, so I assure you, this soup was gooooood. I think what makes it so delicious is the fact that it uses simple, real, whole ingredients. Meat, fresh vegetables, and just the right touch of seasoning.
Would you beleive this was the first time I had ever made use of a hambone in a soup before? I know, I know...crazy, right? I don't know what I was waiting for. It's a sin how many bones I've thrown away over my life! It felt good to be utilizing and getting tons of flavor out of something I would have otherwise tossed in the garbage.
I made some salt and pepper croutons out of some homemade Peasant Bread (My Mom's suggestion. Thanks Mom!) and they were they perfect garnish for this rich, comforting, flavorful soup.
- 16 ounces dry split peas, rinsed and drained
- 1 ham bone, with some meat still attached
- 1 cup carrots, sliced
- 1 large onion, chopped
- 2 ribs celery, sliced
- 2 cloves garlic, minced
- 1 bay leaf
- ½ tsp dried rosemary
- salt and pepper
- 6 cups chicken broth
- Rinse split peas and remove any foreign debris.
- Place all of the ingredients in your slow cooker in the order listed. Cook on high for 4-5 hour, or on low for 8-10 hours, stirring halfway through the cook time. (Mine was perfect after 5 hours on high.)
- Add extra diced ham to the soup and hour before it's done cooing for an extra meaty soup. (I added an extra cup of diced ham.)
- Source: Adapted from a Whole Foods Market recipe.