Let’s talk split pea soup. I never had it growing up; I don’t know why. Looking at the color of it makes me understand that a little more.
It’s baby-poop green (that is if baby poop is green. I imagine if it were that this color is what it would be).
But y’all – the soup is historically made with a HAM HOCK. I don’t even know what that looks like and I know it’s good! And this recipe is so simple…you don’t even have to go out and find a ham hock.
And I think we all know that we don’t want to show up at the grocery store looking clueless about what that is where to find it!
- 2 cups green split peas
- 5 cups water (or sub in vegetable or chicken stock)
- 1 onion, diced
- 2 stalks celery, diced
- 1 carrot, shredded
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2-1 tsp cayenne pepper
- salt to taste
- 3 slices of bacon or 1 ham hock (optional if you have it)
If you’re using bacon, I suggest frying it up in a skillet until crisp. Keep the bacon drippings…we’ll use them at a later time. Set the crispy bacon in a plate to rest while assembling the rest of the soup. In a crockpot add the split peas, onion, celery, carrot, and black pepper. If you’re using a ham hock add that in as well; if not, crumble the bacon in. If you’re not using either that’s fine too! Cover with the water, stir, and set the pot on low for 8-10 hours. It’s done when the peas are tender and the soup is very thick. Stir in the garlic powder, cayenne, and salt to taste. Serve with crumbled goat cheese and/or croutons.
The final step?
Thank your lucky stars that God invented crock pots 🙂
Happy Monday y’all!