Slow Cooker Split Pea Soup
Few people consider soup on a hot summer day, but when you make it in the crockpot or slow cooker, it doesn't heat up your house and it's light enough not to feel too heavy. Plus it gets you out of the kitchen and on to doing something fun because you can do all the prep work early in the morning, go out and play and come home to a completely read to eat dinner. This is also the perfect way to use up the leftover bone from a ham without trying to dig out the bits of meat (it will fall off the bone after cooking all day).
1 C dried slip peas
1 large carrot, peeled and chopped
1/2 large onion, peeled and chopped
1 T minced garlic or 2 t garlic powder
1 leftover ham bone or around 1/2 C ham
Loosely chop carrot and onion and place in the bottom of a slow cooker/crockpot. Add peas and top with 3 C water and set in ham bone. Cook on low for 8-10 hours, high for 5-6.
When you are ready to serve, remove the bone. The ham bits should now be easy to pull off and cut up into bite sized pieces. I actually ended up with more than enough for the soup, so I put some in a leftover container and only returned about 1/2 C of the ham to the soup. Stir so that the peas all disintegrate and the veggies and ham are evenly distributed and serve.
WARNING, some low carb diets don't allow split peas, but they are allowed in small amounts in wheat belly or Atkins phases 3-4, so be aware this is a little higher in carbohydrates than most of my recipes.
Makes around 6 servings: 139 calories, 22.3 carbohydrates, 9 grams fiber.
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