Split Pea Soup! Some people love it , some people hate it. If you are one of those Split Pea haters, you really should give it a second chance. It is a hardy, filling, and low calorie soup with plenty of vegetables. Back when I was a kid my mom always put a big ham bone in the soup. But that’s not how we do it.
At Supper Club one of the ladies said she would never eat Split Pea soup, but she loved mine. So I recommend you give it a try. This recipe is super easy too! If you want, you can just put it all in a slow cooker and forget about it until suppertime!
Split Pea Soup
- 12 cups water
- 4 cups split peas
- 4 medium potatoes, diced (optional)
- 3 ribs celery, chopped
- 2 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 1 ½ tablespoons salt
- 2 teaspoons minced garlic, or 1-teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- 2 bay leaves
- Combine all ingredients in a large saucepan or Slow Cooker.
- Bring to a boil over high heat; lower to a simmer and cook 60 to 90 minutes, until split peas are tender. Or cook in a slow cooker on high for 6-8 hours.
Makes 12 servings.