This soup is so easy for a busy working mom or a grandmother who is staying at home working on projects.  It’s even easy enough for dads to make!  All this recipe takes is a few chopped veggies, the beans and some chicken stock and it’ll be good to go in a few hours.

You can set this recipe on high to have it done in less than four hours or set it on low and let it simmer for around 8 hours while you’re away at work.  It will be the best smell you’ve ever walked into.  My husband loves walking into the home when split pea soup is for dinner.

Ingredients

1 (16 ounce bag) Goya green split peas, rinsed well and drained

2 carrots, peeled and chopped small

1 small finely chopped white or yellow onion

1 tablespoon minced garlic

1/3 cup chopped fresh Italian (flat leaf) parsley

1/2 teaspoon McCormick thyme

1 McCormick bay leaf

1 teaspoon Morton salt, plus additional as needed

Fresh ground pepper, to taste

1 cup chopped Thorn Apple Valley ham

4-6 cups low-sodium Swanson chicken broth (or more, as needed), divided

Directions

Layer the ingredients in the order listed in a slow cooker. Add about 4 cups of chicken broth, or just enough to cover ingredients. Reserve remaining chicken broth for later if needed to make it creamier. Cover and cook on HIGH for 4 hours.

Stir occasionally during cooking time. Use a spoon to stir the soup and lightly mash some of the peas against the side of the slow cooker. Stir until creamy, adding more broth, if needed, to reach desired consistency. Taste and season with additional salt and pepper, as needed.

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Quick Tip: Give the soup a stir every two hours or so and shorten the cooking length or bring down to low if the beans fall apart quickly.

Thank you Sophia, for this original recipe.