NANCY'S SPLIT PEA SOUP IN A CROCKPOT

By á-68458

CROCKPOT SOUP

Ingredients

• 1 LB BAG OF SPLIT PEAS
• 2-3 CUPS OF DICED HAM OR A HAM BONE
• 1 CUP OF CHOPPED ONIONS
• 1 CUP OF CHOPPED CARROTS
• 2 RIBS CELERY CHOPPED
• 2 BAY LEAVES
• 1/4 CUP FRESH PARSLEY CHOPPPED (OPTIONAL)
• 1 TBSP SEASON SALT OR TO TASTE
• 1/2 TSP BLACK PEPPER
• 1-2 GARLIC CLOVES MINCED
• 1 1/2 QUARTS CHICKEN BROTH

Preparation

Step 1

LAYER INTO CROCK POT AND DO NOT STIR:

1 LB BAG OF SPLIT PEAS
2-3 CUPS OF DICED HAM OR A HAM BONE
1 CUP OF CHOPPED ONIONS
1 CUP OF CHOPPED CARROTS
2 RIBS CELERY CHOPPED
2 BAY LEAVES
1/4 CUP FRESH PARSLEY CHOPPPED (OPTIONAL)
1 TBSP SEASON SALT OR TO TASTE
1/2 TSP BLACK PEPPER
1-2 GARLIC CLOVES MINCED
1 1/2 QUARTS CHICKEN BROTH
COOK ON LOW FOR 6 HOURS (DO NOT STIR)
TURN OFF HEAT AND REMOVE BAY LEAVES, STIR AND SERVE **DELICIOUS**