One of my favorite things to make for dinner on a cold winter day is a hearty soup, served with some fresh baked bread still steaming out of the oven.
This recipe takes just a few minutes to prepare and cooks effortlessly in your crock pot while you're at work. There's nothing quite like coming home after a long chilly day to a comforting bowl of soup. Not only is it easy but this recipe also makes a big batch and freezes well making it the perfect soup for lunch leftovers or busy weeknight dinners!
Ingredients:
- 16 ounces dried green split peas, rinsed and drained
- 2 cups diced ham
- 2 cups diced potatoes
- 2 cups shredded carrots
- 2 tablespoons minced garlic
- 8 cups chicken (or vegetable) broth
- 1 bay leaf
- 1/2 cup fresh parsley, minced, plus extra for garnish
- Salt and freshly ground black pepper, to taste
Directions:
Place dried split peas, ham, potatoes, carrots, and garlic in the bottom of the slow cooker. Pour in chicken broth.
Stir in bay leaf and parsley.
Cook on low for 8 to 10 hours (or on high for 4 to 5 hours). Taste and add salt and pepper as needed.
