Monday, February 6, 2012

Slow cooker ham and vegetable soup

I had some leftover smoked Virginia Ham left over and did not want to waste it so I decided to make slow cooker ham and vegetable soup.

Very easy - most of the time is spent in chopping up the ingredients and then waiting for it to cook.

Total Time: Cooking 10 hours, Preparation 20 minutes


2 cups cubed fully cooked ham
1-1/2 cups dry split peas, (dried soup mix will do)
1 cup chopped onion
1 cup chopped celery with leaves
1 cup chopped carrot
2 tbsp. snipped fresh parsley
1/2 tsp. dried thyme leaves
1/4 tsp. pepper
1/2 tsp. salt
4 cups chicken broth
2 cups bottled water


In 4-6 quart crockpot, combine all ingredients. Cover and cook on low for 10-12 hours or on high for 4-5 hours. Serves 6-8

Just had a 'sampler bowl' and its real yummy. I'll let it cool overnight and tomorrow I'll freeze it down for future use.


North of Wiarton & South of the Checkerboard said...

Sounds "yummy". When I cook a Cottage Roll or Smoked ham, I save the liquid from it to make soup in. Speaking of which I might use the Cottage Roll I have in the slow cooker this week. Thanks for the reminder, John !

LindaG said...

Thanks for the recipe, John. :)

Pearl said...

It's the perfect time of year for the thick soups here in Minneapolis, and this is one of my favorites. Yum. :-)

Nice seeing you at my place, John. :-) Stop by any time -- we're friendly up in the Great White North!!


Maria said...

I love any sort of soup with ham in it but I am especially fond of ham and bean soup. And like most tastes better the next day.

JohnD said...

Maria, you can substitute dried beans for the dried peas/soup mix and you do not need to soak them first due to the extended 'slow cooking' peeriod - tho', with dried beans you may need to watch the moisture content and add warm water as required to maintain your desired consistency.