Split Pea Soup

Mom's all-time favorite.


I remember something about a story about Uncle Darrell staying with them when they lived in Toronto, and Mom coming home after work to the aroma of Pea Soup filling the apartment - she could even smell it in the hall... She can barely tell the story without gagging. Oh well. It's a hit in our house - it's barely enough for our family so I'll soon be doubling it, and it's a great way to use up that last bit of Roast Fresh Ham that is clinging to the bone.

2 cups dried split green peas (I usually use yellow peas, but the green gives it such an authentic color!)
1 can of flakes of ham, with liquid, broken up; or 1 cup diced ham; or one ham bone with some meat left on it; or one smoked pork hock, approx. 1 1/2 lbs
1 medium carrot, thinly sliced
1/2 cup diced celery
1 cup finely chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. parsley flakes (optional - I rarely have these on hand, but they do make it look prettier)
1 tbsp. chicken bouillon powder (I've also used beef)
1/4 tsp. ground thyme
5 cups water

Combine all ingredients in 3 1/2 qt. (or 6 qt.) slow cooker. Stir. Cover. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours. If using ham bone, remove bone before serving and chop up remaining meat, adding to soup. The more ham, the better it is! Makes 7 3/4 cups.

~ Charmin