I have vague memories of split pea soup as a kid. I found this recipe and decided to give it a try. That and I had leftover ham I needed to do something with.
I was a little disappointed that it turned more brown than green, or at least it was darker thank the picture in the magazine. Part of the problem might be how long it was in the crockpot. Given the schedule in the house, things in the crockpot are guaranteed to be in there for at least 9 hours or so.
But it turned out pretty good. It tasted like spilt pea soup (whew) and it it had “staying power” with the leftovers. You know, some things just aren’t good as a leftover. The biscuits are just drop biscuits made with Bisquick. Yes, sometimes things get made in our house that aren’t from scratch.
(recipe taken from the February/March 2013 Taste of Home magazine)
1 pkg (16 oz) dried green split peas, rinsed
2 cups cubed fully cooked ham
1 large onion, chopped
1 cup julienned or chopped carrots
1/2 TSP dried rosemary, crushed
1/2 TSP dried thyme
1 carton (32 oz) chicken broth
2 cups water
In a 4 or 5 qt slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until the peas are tender.