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Split Pea Soup

*10 Ing. or Fewer *Gluten-Free
Makes 8–10 servings
Prep. Time: 20 minutes Cooking Time: 4–8 hours Ideal slow-cooker size: 6-qt.
Needed at Time of Preparation:
3 cups dried split peas (a little over 1 pound)
2 cups of water
½ tsp. garlic powder
½ tsp. dried oregano
1 cup of diced, or thinly sliced, carrots
1 cup chopped celery
1 tsp. salt
¼–½ tsp. pepper (coarsely ground is great)
1 ham shank or hock
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label bag with the information below, then freeze.
    TIP: If 8–10 servings are just too much for you, make the whole recipe and freeze the leftovers into portions appropriate for your family.
    Information for Freezer Bag:
    SPLIT PEA SOUP
    Makes 8–10 servings
    Cooking Time: 4–8 hours Ideal slow-cooker size: 6-qt.
    Needed at Time of Cooking:
    10 cups water

Instructions:

  1. Thaw bag completely for 24–48 hours.
  2. Empty contents of freezer bag into the crock and pour in the additional 10 cups of water.
  3. Cover. Cook on Low 4–8 hours, or until ham is tender and falling off the bone, and the peas are very soft.
  4. Use a slotted spoon to lift the ham bone out of the soup. Leave it to cool so you can handle it without burning yourself.
  5. Cut the ham into bite-sized pieces. Stir it back into the soup.
  6. Heat the soup for 10 minutes, and then serve.

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