Slow Cooker Split Pea Soup
It’s soup season so get cozy! Add the leftover ham bone from dinner and your favorite veggies for a hearty & healthy soup. Makes abundant 6 servings
Easy Ingredients
1 ½ tablespoons Villa Graziella Organic Extra Virgin Olive Oil + extra for drizzling
1 teaspoon Villa Graziella Organic Tuscan Herb Seasoning blend for vegetables + extra to taste
1 16-ounce bag dried split peas picked, rinsed, and dried
1 ½ lb. meat on ham bone or ham shank
4 cups chicken stock or vegetable broth, if possible organic
2 cups hot water
2 medium carrots washed and diced
3 celery stalks washed and diced
1 medium onion diced
1 medium potato washed and diced
1 fresh garlic clove, minced
Sea salt & freshly cracked pepper to taste
Simple Directions
In a frying or sauté pan melt the olive oil over medium heat, when hot, add onion, celery and cook until vegetables start to soften.
Add carrots and minced garlic to the pan then season vegetables with Tuscan herb seasoning blend, stir and sauté until vegetables turn golden, not brown.
Transfer sautéed veggies to 4–6-quart slow cooker.
Add the peas and potato to the slow cooker.
Pour stock and water to the slow cooker, then arrange the ham bone in the soup mixture.
Cover and simmer on low heat 7-8 hours, stir occasionally.
Remove the ham bone from the slow cooker, place on a chopping board to cool 5-10 minutes.
Dice or shred ham off the bone and return the meat to the slow cooker, stir and cover, heat on low about 30 minutes, discard ham bone.
Stir soup, season with Tuscan herb seasoning blend, salt and pepper, drizzle with olive oil.
Serve & enjoy!
Helpful Hints
Use seasonal winter vegetables for optimal flavor and good value, if bagged, make sure to still wash & dry.
Sautéing vegetables over medium heat allows them to “sweat” releasing liquid while gaining rich flavors. Known as soffritto (under fried or fried slowly in Italian), or mirepoix with celery (French).
Add Tuscan seasoning blend also at end of the cooking time to retain aroma & flavors.
Soup not thick enough? Uncover and simmer 15-20 minutes to reduce liquid.
For fully blended flavors, prepare soup 1 day prior. Allow to cool and make smaller portions. Soup will thicken as it rests.
Refrigerate for up to 3 days. Freeze up to 3 months.
New Cookbook-Better Homes & Garden Random House Publishers, 1997
Inspirational recipe found here…Cookingclassy.com
To download this recipe click here
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