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(Disclosure: this post may contain affiliate links. If you choose to buy anything from them, there is no extra cost to you, I just make a small commission from the sale which allows me to keep this site up and running. Thanks for supporting To Eat, Drink & Be Married!)
In the first couple months of our marriage, I learned Mikey’s favorite soup is split pea. I really wanted to make it for him, but I was desperately afraid. I don’t know why, but soups scared me. Maybe it was because of that one time I made gooey black beans that looked more like mush than brothy beans? I’ll never know, but I was afraid to make any other soups!
I worked up the courage and decided to give it a go. I took my mom’s Cuban cookbook (probably the most precious hand-me-down I’ve ever owned), and put together a recipe that I thought would work in my crock pot. After tweaking it a few times here and there (and many bowls of split pea soup between that!), I think I found something that works, tastes delicious, is made all by itself over the course of the day, and best of all, is not scary! Try it out and let me know if you like it. 🙂
If you need a crock pot, I wholeheartedly recommend this one. It is the one I have and works wonderfully!
Slow Cooker Split Pea Soup
- Layer the ingredients,, in a slow cooker in the order listed (except put ham in the middle of the layers). Add about 4 to 5 cups of chicken broth, just enough to cover ingredients. Reserve remaining chicken broth for later. Cover and cook on HIGH for 7 to 8 hours.
- Stir occasionally during cooking time. When peas are tender, discard bay leaf. Use a spoon to lightly mash some of the peas against the side of the slow cooker and stir until nice and creamy, adding more broth, if needed, to reach desired consistency. Taste and season with additional salt and pepper, as needed.
- Freeze cooled soup in freezer containers. This soup freezes very well. Thaw overnight in the refrigerator and then reheat in microwave or in a saucepan on the stove.