Today I have an adult snow day! In my middle school days I remember standing in front of the freezer doing a snow dance in hopes of a snow day. And of course I was completely convinced, when school officially was closed, that my dance contributed to the decision. I didn’t do a snow dance last night, but I was very relieved when my place of employment decided to close. After watching quite a few people get stuck yesterday I have my doubts about the safety of the 30 minute commute.
I am not at all embarrassed to say that yesterday I did not leave the house once. I did help my husband paint our 1/2 bathroom, make several recipes for this little blog, and made some amazing split pea soup in my Crockpot. When it comes to split pea soup my advice would be…don’t judge a book by its cover. I used to be intimidated by split pea soup because, lets be honest, the color is not that inviting. The split pea is humble, and may even be the ugly duckling of the legume family, but it deserves attention. It deserves a chance! I promise. Not only is this soup delicious and creamy, but it is so nutritious! Loaded with fiber and protein, modest in calories, and extremely satisfying. Whole Foods Market supplied the recipe for this Crockpot version of split pea soup (in fact, its the same recipe they use for the soup bar in the store). Click here for a link to their website for the original recipe!
Split pea soup is one of the most requested recipes for the fall and winter in my family. I love that it is low maintenance (can cook up to 10 hours in the Crockpot), quick to throw together, and the end result is always fabulously comforting. I saved the ham bone from our Christmas celebrations in the freezer and used that to flavor the soup; so easy (and no waste)!
We’ve gotten our fair share of Michigan winter weather since the beginning of 2014 (the kind that makes you contemplate moving to a warmer climate), but this is the perfect cozy dish to serve to your loved ones.
Ingredients (slightly adapted from original version)
- 1 lb dried split peas, rinsed
- 1 ham bone or 2 c. diced ham (ham bone is my preference)
- 3 carrots, diced
- 3 celery stalks, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1/4 c. fresh parsley, minced
- 1 bay leaf
- 6 c. low-sodium vegetable stock
- 2 c. water
- Pepper to taste
- Whole grain crackers, for serving (leave these out to make the recipe gluten free)
Rinse the split peas in a colander and set aside for a couple minutes to drain.
Place split peas in the bottom of a Crockpot and add ham bone on top.
Layer diced carrots, celery, onion, and garlic next.
Season with pepper to taste; hold off on salt because the ham bone will add plenty.
Add parsley and bay leaf.
Cover mixture with vegetable stock and water; in my 15 times making this recipe I have found adding 8 cups liquid produces the perfect soup consistency in the end. Place lid on Crockpot and turn to HIGH for 4-5 hours or LOW for 8 hours.
Remove bay leaf and discard. Remove ham bone; slice any meat left on the bone and add back to the soup mixture.
Stir well to combine and ladle into bowls. Top with whole grain crackers. As the arctic temperatures draw nearer (-30 degrees F…yikes!) stay warm with a hot cup of tea or coffee and a steaming bowl of soup. Enjoy!