"Something magical happens when dried split peas break down into a thick, naturally creamy, and delicious soup". I made this to take to our Soup Dinner before the Thanksgiving Service at Rose Hill Church Wednesday, and not only was it the first soup to be gone, one lady requested that I tilt the crock pot and give her my ladle so she could scrape out every bite!! Even the cutie patutie little twin boys gobbled it up.
(serves 6-8)
1 lb. dried green split peas, rinsed
2 med. organic* carrots, peeled and med. diced
2 med. celery stalks, med. dice
1/2 sweet* onion, med. dice
2 med. garlic cloves, minced
2 fresh Italian flat-leaf parsley sprigs
1 bay leaf
3 lemon thyme sprigs*
1 meaty smoked ham bone or 2 ham hocks (about 1 lb.)
4 cups (1 qt.) low-sodium chicken or veg. broth (I used chicken from Trader Joe's*)
2 cups water
Kosher salt (I didn't put any salt in as the ham is way salty nor pepper*)
Freshly ground pepper
Unfiltered apple cider vinegar* (adding a splash of this really brightens up the soup*)
Garlic and Butter Croutons*, garnish
Arrange the split peas in the bottom of the slow cooker in an even layer. Arrange the carrots, celery, onion, garlic, parsley, and bay leaf over the peas in one even layer. Place the ham bone or hocks on top of the veggies. Pour in the chicken broth and water. Throw in the thyme sprigs. Cover and cook on high for 5-6 our or for 8-10 on low.
"The tongue has the power of life and death".
Love,
Machete Milletti
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