I’m always looking for ideas to use up leftovers after the holidays. I had a lot of ham left from Christmas, and I was feeling like some comfort food. The results: this pea soup recipe. I have to say, it is the best pea soup I have ever had, if I do say so myself!
16 oz packet of dried split peas
3 carrots, cut up
2 celery stalks, diced
1 medium onion, diced
2 cups diced ham
1 box organic vegetable broth
2 cups water
2 tablespoons Wildtree Smoky Bacon Grapeseed Oil
1 teaspoon Wildtree Herbes de Provence
1 teaspoon Wildtree Gourmet Sea Salt: Smoked
1 teaspoon Wildtree Garlic & Herb Blend
Wash peas in a strainer and check for any stones. Heat Bacon Grapeseed Oil in a pan and add vegetables and ham. Saute for 5-10 minutes.
Place vegetable mixture in crockpot and add remaining ingredients. Cook on high 5 hours. Stir and enjoy!
Note: If you prefer to cook the soup all day while at work, prepare the veggies the night before. Heat on high 30-60 minutes in the morning while prepping for work. Turn heat to low before leaving for work and cook on low all day. Come home to the delicious smell and taste of this comforting soup!
P.S. Do you like my beautiful pottery bowl? The set was a gift from our neighbors, Randy and Karla Glotfelty. Randy owns Lakeland’s JenKen Kilns, and he is a master potter!