Serves: 4 Cooking Time: 4-10 hours
Ingredients 1 (16-ounce) package dried green split peas, picked through and rinsed 2 cups diced lean ham 1 cup sliced baby carrots 1 cup chopped yellow onion 2 whole celery stalks (with leaves), chopped 2 garlic cloves, minced 1 bay leaf 1/4 cup chopped fresh parsley 3/4 teaspoon ground turmeric powder (I used Rodelle) 1/2 teaspoon ground black pepper pinch of salt 6 cups chicken broth
Layer the ingredients in your crockpot in the order given, pouring the broth in last. Do not stir the ingredients.
Cover the crockpot and cook on high for 4-5 hours or on low for 8-10 hours (or until peas are very soft).
Once soup is done, remove the lid and throw away the bay leaf. Stir the soup and serve hot.
Leftover soup can be poured into an airtight container and refrigerated for several days. Recipe yields four large bowls of soup, or eight smaller side portions.
On photo: WL-992566 / A BOWL 8" | 20 CM 57 OZ | 1700 ML