SPLIT PEA AND HAM SOUP

 

1 pound split peas, rinsed and picked over

1 medium yellow onion, diced

1 cup diced celery

2 cups diced carrot

3 cloves garlic. minced or finely grated

1-2 bay leaves

1 teaspoon smoked paprika

2 teaspoons kosher salt

1 quart chicken stock

2 cups water

2 cups diced ham or 1 ham hock

 

 To Add at the End

1 tablespoon red wine vinegar 

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Add the split peas, onion, celery, carrot, garlic, bay leaves, smoked paprika, salt, broth, water and the ham or ham bone (if using) to a 6-quart slow cooker, stirring to combine.

Cover and cook on high for 5-6 hours or low for 7-8. Do not remove the lid during the cooking time.

Uncover, add the red wine vinegar, and stir to combine. Remove the ham bone (if using) and discard. Taste and add additional salt or vinegar if desired. Note: this soup may be on the thin side at first. In testing, I turned my slow cooker completely off at the end of the cook time, leaving it covered to sit for an hour. During that time it cooled slightly and was significantly thicker, making it the ideal thickness. For this reason I recommend allowing an additional hour for cooling if you prefer a thick split pea soup.

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