Spilt Pea Soup
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Spilt Pea Soup

Servings

41 batch

Prep time

1

hour 
Cooking time

6

hours 
Total time

7

hours 

Ingredients

  • 1 1/2 cup dry yellow split peas

  • 1 onion

  • 1 celery stalks

  • 2 carotts

  • 3 tablespoon olive oil

  • 4 cup hot water

  • 2 vegetable boillion cubes

  • 1 ham bone

  • 1 dash thyme

  • 3 bay leaves

  • 1 dash salt and pepper

Directions

  • Soak the peas in the water, on a slow-cooker on “low” overnight
  • Set aside, refrigerated until evening
  • Finely chop onion, carrots and celery, saute in olive oil until tender
  • Add 4 cups of water and boullion cubes and ham bone
  • Simmer with thyme and bay leaves for about 20 minutes
  • Add the peas (and any remaining water)
  • Simmer for another 20 minutes on low
  • Remove the ham bone (temporarily) and trim off and reserve any meat.
  • liquify 3/4 of the soup (hand blender/emulsifier works well)
  • Add meat trimmed from bone
  • Return soup to pot, re-add the bay leaves and bone.
  • 10) Add ground pepper and simmer another 10 minutes

Notes

  • Garnish with fresh parsley