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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
Details
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**
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