Split Pea, Ham, Potato, Carrot, Celery.. and lots of "Mmm's"
Now keep in mind.. its green, and I'm no photographer.. lol
Calories Per Serving 308. Carbs 66. Fat 1. Protein 26.
Serving Size 2 Cups.
INGREDIENTS:
Crock pot.
(Gotta love a crock pot! I used a standard round crock for this. If you are using a larger oval pot, double this recipe. This soup freezes very well, however i suggest you boil and add the potato's and carrots after you thaw it and are ready to serve it.)
1 bag dry split peas
2 cups cooked ham steak.
3 stalks celery, chopped
half of a small bag baby carrots, each piece chopped in half.
4 medium potato's, peeled and chopped into small cubes
2 tsp salt
1 tsp pepper
1 bay leaf
1 tsp garlic
1/2 an onion, diced
2 chicken broth cubes
enough water to fill the crock pot 2 inches from the top.
Directions:
Rinse beans and sort. (No need to soak over night.. this cooking method will cause the beans to literally mush into a thick soup!) Place into the bottom of the crock. Add salt, pepper, bay leaf, garlic, onion, celery, onion and broth cubes and water. Put on the WARM setting before bed and allow to WARM all night. Stir every time you wake. In the morning before work, stir very well. Add the ham, carrots and potato's and turn setting to LOW. Allow to cook throughout the day. Stir very well again before serving. If too thick, add small amount of water until consistency is to your liking. I prefer it thick and hearty! Serve with a crusty bread! (Calories not included in the bread!)
