A thick, comforting soup made with green split peas, carrots, celery, and ham or bacon. Slow-cooked until velvety smooth and flavorful—it’s a stick-to-your-ribs favorite for chilly days.
Ingredients
16 ounces dried split peas
2 cups diced fully cooked lean ham
1 cup diced carrots
1 medium onion, chopped
2 garlic cloves, minced 2 bay leaves
1/2 teaspoon salt 1/2 teaspoon pepper 5 cups boiling water 1 cup hot milk
Directions
In a slow cooker, layer the first nine ingredients in order listed (do not stir). Cover and cook on high for 4-5 hours or until vegetables are tender. Stir in milk. Discard bay leaves before serving.
