Make split pea soup.
I should make this the first of my six weeks of new recipes for #83 on the 101 list.
In the interest of full disclosure, the official review from both Dave and Michael was, “Wow, this tastes WAY better than it looks.”
1 package (16 oz.) dried green split peas, rinsed
1 ham bone
2 cups diced ham
3 carrots, peeled & sliced
1 medium onion, chopped
2 stalks of celery plus leaves, chopped
2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped (optional)
1 tablespoon seasoned salt (or to taste)
1/2 teaspoon fresh pepper
1 1/2 quart hot water
Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croutons.
I increased the recipe by 50%, which fit perfectly into the crock pot. And I added several large chunks of ham in addition to the ham bone, which made the result pretty meaty and hearty. I left out the salt too, because the ham was salty enough. This would be a perfect meal for a cold winter’s day.