Slow Cooker Split Pea Soup with Garlicky Croutons
Fans of split pea soup will go crazy for bowls of this version that requires almost no hands-on time. If you sop up every last drop of this slow-cooker split pea soup, fantastic; if you have leftovers, even better--it might just be tastier the next day once the flavors have melded. Garnish with fresh thyme sprigs, if desired.
Ingreadient
- 2 tablespoons olive oil
- 6 ounces diced ham
- 1 ½ cups chopped yellow onions (from 1 onion)
- 1 cup chopped carrots (from 1 carrot)
- ½ cup chopped celery (from 1 celery stalk)
- 2 tablespoons minced garlic (about 6 garlic cloves)
- ½ teaspoon black pepper
- 6 cups unsalted chicken stock
- 1 pound dried split peas
- 1 cup chopped peeled russet potato (from 1 potato)
- 1 teaspoon kosher salt
- 1 ½ teaspoons fresh thyme leaves
- 4 ounces french bread, cut into 1/2-inch slices
Direction
Sign-Up/Login to continue ReadingRecipe Categories
