Slow-Cooked Split Pea Soup

Name: Slow-Cooked Split Pea Soup
Ingredients: 1 meaty ham bone or 2 pounds smoked ham hocks; 1 package (16 ounces) dried green split peas; 1 pound potatoes, peeled and cubed (about 3 cups); 1 large onion, chopped; 2 medium carrots, chopped; 1 tablespoon dried celery flakes; 1/2 teaspoon garlic powder; 1/2 teaspoon dried thyme; 1/2 teaspoon dried basil; 1/4 teaspoon lemon-pepper seasoning; 1/8 teaspoon dried marjoram; 1 bay leaf; 6 cups reduced-sodium chicken broth

13 ingredients

3 steps

Ingredients

1 meaty ham bone or 2 pounds smoked ham hocks
1 package (16 ounces) dried green split peas
1 pound potatoes, peeled and cubed (about 3 cups)
1 large onion, chopped
2 medium carrots, chopped
1 tablespoon dried celery flakes
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon dried marjoram
1 bay leaf
6 cups reduced-sodium chicken broth

Directions

1

In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender.
2

Remove ham bone from soup. When cool enough to handle, remove meat from bone; discard bone. Cut meat into cubes and return to soup or save meat for another use. Remove bay leaf.
3

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.