Split Pea Soup

Finally, the weather on the East Coast is getting chilly, and soup weather has begun!  We needed to use up the ham bone from Christmas, along with a few of the odds and ends that we had left. (celery, onion, carrots left over from the Christmas Day veggie tray)


Split Pea Soup
6 cups water
4 chicken bullion cubes
(see my recipe for bullion cubes here.)
2 cups split peas. dried
1 small onion, diced
1 carrot, diced
1 stalk of celery, diced
1 clove of garlic, minced
1 tsp salt
1/4 tsp thyme
1 Bay leaf
1/2 tsp pepper
1 ham bone, make sure it's got meat on it.  If it doesn't have enough meat, chop up some leftover ham and add it.

• In the slow cooker, add all of the ingredients listed above.  Add the split peas, and make sure that the ham bone is snuggled down in the beans.  If the water does not completely cover the soup with two inches to spare, add more water.  For every extra cup of water, add another bullion cube.
• Cover and cook on low for 6 hours.
•  Stir well before serving. 

We served this with homemade gluten free cornbread.

A wonderfully warm way to start the new year?