Slow Cooker Ham and Split Pea Soup


This is another great recipe to help you with your leftover Easter ham.  I made this hearty soup for a staff  lunch not too long ago and it was a big hit!  It has a really nice taste and texture. Since it cooks on the slow cooker for 8- 10 hours there is no need to emulsify.  Complete the meal with a nice crusty wheat bread or some homemade buttermilk biscuits.

Enjoy and Happy cooking,

Vonnie                                

3 cups dried split peas

1 ham hock, or leftover ham bone with meat

5 cups chicken broth

2 ribs celery, chopped

2 carrots, chopped

1 large onion, chopped

1/2 tsp. marjoram

2 bay leaves

1/2 tsp black pepper

2 cloves garlic, minced

1 tsp. basil

Combine: All  ingredients in slow cooker. Cover and cook on low for 8-10 hours or high for 6 hours. Stir and remove ham hock or bones. Shred ham into bite size pieces. If soup get too thick after sitting, add a little water or chicken broth to desired consistency.

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