1 16 oz bag of dried green split peas, rinsed and picked over
1 ham bone with about 2 c meat left on
1 carrot, peeled and diced (think frozen mixed veggies size, in 1/4 inch cubes)
2 ribs of celery, peeled and cut the same size at the carrots
1 tbsp minced dried onion
1 bay leaf
1 tsp salt (or less or more to taste, depending on the saltiness of the ham)
Pinch of red pepper flakes
Ground Black pepper to taste (but be generous!)
7 c water
Put it all in the crock pot and cook on high until the peas are as soft as you like them (I prefer mushy to the point of not being pea-shaped anymore, and that took about 5 hours). Remove the ham bone. Take the meat off, break or cut into bite-sized chunks, and return the meat to the soup. Remove the bay leaf if you can find it. Stir well and adjust the seasoning (I added more salt and pepper at this point). You can let it sit on low in the crock pot for another hour or so if you want, or serve it right away. Stir well before serving.
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