Split Pea Soup with Ham and Root Vegetables
The simplest and tastiest split pea soup recipe.
Ingredients
- 16 oz dried split peas
- 1 1/2 cup cubed ham
- 1 onion chopped
- 1 carrot diced
- 1 stalk celery diced
- 1 large rutabaga
- 3 cloves garlic sliced
- 2 parsnips diced
- 6 cups ham or chicken stock
- 1-2 tablespoons herbs de Provence
- 1 bay leaf
- freshly ground black pepper
- sea salt
Instructions
- Place the all ingredients in a 4-quart slow cooker. Cook on low 10-12 hours.
My thoughts:
Is there anything more comforting to come home to than a bowl of soup? We went grocery shopping for the first time since 4/1/20 and I knew we’d both be exhausted and not feel like cooking.
This is the perfect soup to prep ahead. Last night I cut up all the vegetables and the ham and stored them in a reusable gallon bag. This morning I just put it all in the slow cooker, added the stock and spices, and left. It’s a little different than some split pea soups–it has more vegetables which I prefer. I like a soup with some solid bits in it. It’s great for quarantine too–ham always has far off expiration dates, split peas last for years on the shelf and not one of those vegetables is less than a month old. I also used Better than Boullion for the stock because I don’t have any homemade on hand. I always buy it at Costco and it lasts forever. The perfect low effort-high reward dinner.
I served it with some take and bake bread from Aldi but if I had the energy, I think it would be great with cornbread.
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