This recipe comes from Cook’s Country. It is both easy and delicious. While it is not quick, it requires very little effort to put together and no time to watch. I didn’t think I liked split pea soup until I made this. I had some unpleasant memories related to the Exorcist and LInda Blair's head spinning.....
I have an All-Clad slow-cooker with a stovetop safe insert so I skip the microwave step to cook the onions in the original recipe. I think this recipe would also work well in an Insta-Pot.
If the soup is too thick for your taste, just add more water (or chicken stock) if desired. According to Cook's Country, This recipe makes 6-8 servings, and has 540 calories based on 6 servings.
Ingredients:
- 2 onions, chopped
- 1 celery rib, minced
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 3/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- Salt & pepper
- 7 cups water
- 1 lb. split peas, picked over and ribsed
- 1 lb ham steak, rind removed and quartered
- 1 ham hock (12 oz)
- 2 bay leaves
Directions:
- Cook onions, celery, garlic, thyme, red pepper flakes, salt & pepper in butter until onion is softened in a stovetop safe slow-cooker insert. This may be done in a covered bowl in the microwave or in a skillet on the stove.
- Add water, split peas, ham steak, ham hock, and bay leaves to slow-cooker.
- Cover and cook on low for 8-9 hours or high for 5-6 hours.
- Transfer ham steak pieces to plate and discard ham hock and bay leaves.
- Whisk soup vigorously until peas are broken down and soup thickens, about 30 seconds.
- Shred ham with two forks into bite size pieces and add back to soup.
- Season to taste with salt and pepper and serve.
