Split Pea & Ham Soup

A pantry-friendly, deeply savory soup that thickens as it sits. Freezes flat and reheats from the bag — an easy heat-and-eat.

Ingredients

• 1 lb dried split peas, rinsed
• 1 ham bone or ham hock (or 2 cups diced ham)
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 6 cups broth or water
• 1 bay leaf, ½ tsp dried thyme, black pepper

Instructions

1. Add everything to the slow cooker.
2. Cook on low 8 hours until the peas break down and thicken.
3. Remove the bone, shred any meat back into the pot, and discard the bay leaf. Season to taste.

Make-Ahead & Storage

Freeze flat in bags up to 3 months; it thickens further as it sits, so add a splash of water or broth when reheating. Vacuum-seals well.

Notes

A smoked ham hock gives the best flavor. Blend part of the soup for a smoother texture if you like.