Split Pea Soup
I suggest using a 6-quart slow cooker. Serve topped with whole wheat croutons.
1 lb. dry split peas, rinsed well and drained
2 c. diced ham
1 c. prepared bacon, crumbled
1 medium yellow onion, diced
1 c. celery, diced
2 c. carrots, thinly sliced
1 clove garlic, minced
1/2 tsp. dried thyme
2 bay leaves
1 (32-oz.) container chicken broth
2 c. tap water
1. In the crock of a slow cooker, combine all ingredients. Cover and cook on low for 7 to 8 hours.
Remove bay leaves.
2. Working carefully in batches, puree about half the soup on a blender and return to crock. Stir to combine.
Apron Strings Notes: If I have a ham bone leftover from another recipe, I will add it to the crock in step 1 and remove before step 2. I use a stick blender to puree the soup directly in the crock and add a bit of water to thin the finished soup. Depending on the taste, you may wish to season with salt and pepper.