Slow Cooker Split Pea and Ham Soup
You won't believe how easy it is to have seconds when eating this hearty split pea and ham soup with smoked gouda cheese.
(Serves apprx. 5)
For the Soup:
dried green split peas
rinsed well (and sorted/examined for dirt, rocks or bad peas)
chopped or small pulled (shredded) pieces of cooked ham
peeled and chopped
container (32 ounces) chicken broth
small bay leaves
(or to taste)
ground black pepper
For the Crispy Ham Topping:
chopped (in small pieces) cooked ham
For the Topping and Garnish:
finely shredded smoked gouda cheese
5 quart slow cooker (crockpot) or larger
For the Soup:
In a slow cooker pot, add dried green split peas, pieces of cooked ham, carrots, onion, celery, garlic, bay leaves, dried thyme, salt and pepper, lemon juice, chicken broth, water and stir.
Cover with a lid and cook on the low setting for 6 hours. Right after the soup is done cooking, remove and discard the bay leaves and stir in the parsley.
For the Crispy Ham Topping (made while the soup is cooking):
Heat a small skillet on medium heat and add olive oil.
To the pan, add small pieces of chopped ham and stir. Sauté until the edges of the ham start to crisp. Remove from the heat and transfer to a storage container.
Store in the refrigerator until the soup is ready to serve.
Serving the Soup:
Slightly warm up the crispy ham in the microwave, just enough to take the chill off (about 5 seconds).
Serve while hot and top with finely shredded smoked gouda, pieces of crispy ham and garnish with parsley.
Main Course, Soup
Split Pea Soup