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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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DH love this because of the garlic. I love it because I love my Crock Pot. I adapted this one from Southern . I use a six quart Crock Pot with a liner and I mince and chop and slice all the veggies with my food processor. Ingredients:
1 (16 ounce) package dried split peas, rinsed |
1 -2 cup of diced ham, i buy the pre-packaged diced ham and just use what i have on hand |
4 carrots, peeled and sliced |
1 onion, chopped |
4 celery ribs, chopped |
4 garlic cloves, minced |
1 bay leaf |
1 tablespoon dried parsley flakes |
1 tablespoon salt free all purpose seasoning |
1/2 teaspoon pepper |
1 quart low sodium chicken broth |
2 cups water (use less if you want a thicker soup) |
Directions:
1. Put the ingredients into the Crock Pot layered in the order given above.
2. Add the broth.
3. Add the water.
4. Cover and cook on HIGH 4 to 5 hours OR LOW for 8 to 10 hours until the peas are really soft.
5. Take the Bay leaf out
6. Mash peas to thicken.
7. Enjoy - we love this with Corn Bread.
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