For a while I had a mission of searching for slow cooker recipes that cook for 8 to 10 hours while I’m at work. This one definitely fits the bill. I can make it easily and quickly before work and come home to a yummy, healthy dinner. I adapted a very simple recipe from www.tasteofhome.com. My version substitutes turkey ham (optional) for the ham hocks.
- Chicken broth – 49 1/2 ounces. (I use gluten free chicken bouillon and add 49 oz of water)
- 2 cups chopped turkey ham (optional)
- 2 cups each: onions, celery, carrots. [Note: I frequently use whole baby carrots and diced frozen onions for super speediness. And, I frequently forget the celery.]
- 1 package (16 ounces) dried green split peas
- 2 bay leaves
- Combine all ingredients in slow cooker, cover and cook on low 8-10 hours. Don’t forget to discard the bay leaves. This recipe adds a step of blending the soup in batches until smooth. I don’t think it’s necessary at all.
This was our Thursday night menu. I added cheesy bread (bread, butter, shredded cheese on a cookie sheet for 2 min on high under the broiler) and fruit for the girls. I love this meal because it is super easy, healthy, and very frugal – I’m guessing $10 or less to feed our family of four plus leftovers.
If you have more time, I will also share a recipe from my mom. Her’s is similar, but adds potatoes and has an extra step of simmering on the stove before adding the soup to the slow cooker.
- 1 lb bag split peas
- 4 cups chicken broth
- 2-3 cups water
- 4-6 potatoes diced
- 4 carrots sliced
- 1 onion diced
- 2 stalks of celery sliced
- 1 ln diced ham
- 2 bay leaves.
- Combine in large stock pot and simmer on stove for 45 minutes. Add soup to crock pot on high for 3 – 4 hours. [Note: You could skip the slow cooker step and just keep it on the stove until the veggies are tender.]