Warm up with this hearty Slow-Cooker Split Pea Soup. Packed with split peas, vegetables, and a flavorful ham hock, it's a delicious and comforting dish. Top it off with garlicky croutons for added crunch.
Ingredients: 1 pound dried split peas, rinsed and drained. 1 ham hock. 2 carrots, peeled and chopped. 2 celery stalks, chopped. 1 onion, chopped. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 bay leaf. 6 cups vegetable or chicken broth. Salt and black pepper, to taste. 4 slices whole-grain bread, cubed. 2 tablespoons olive oil. 1 clove garlic, cut in half.
Instructions: Put the ham hock, split peas, carrots, celery, onion, garlic, thyme, and bay leaf in a slow cooker. Add the broth and season with black pepper and salt. Use a stir to mix. Turn the heat down to low, cover, and cook for 6 to 8 hours, or until the peas are soft and the soup tastes great. Warm the oven up to 375F 190C about 30 minutes before you plan to serve. Toss the bread cubes in olive oil in a bowl until they are all covered. Spread the bread cubes out on a baking sheet. Bake for 15 to 20 minutes, stirring every now and then, until golden and crisp. While the bread cubes are still warm, rub the cut sides of the garlic clove on them. Add garlicky croutons to the top of the hot split pea soup before serving. Feel better with this Split Pea Soup in a Slow Cooker with Garlic Croutons!
Prep Time: 15 minutes
Cook Time: 6 minutes
Clemson Forest Health
