Megan's French Split Pea Soup

Megan's French Split Pea Soup

Ingredients:

• 2 c split peas

• 6 c water or chicken stock (w/o sodium when using ham hock)

• 1/2 yellow onion, finely chopped

• 2 carrots, peeled and finely chopped

• 2 celery stalks, finely chopped

• 1 smoked pork chop (I use a ham hock, and if you want more ham just get a ham steak and cut it up to add after you've pureed the soup)

• salt/pepper to taste

Rinse and sort through split peas. Place peas in slow cooker and add the water, onion, carrots, celery, and pork chop (or ham hock).

Cover and cook on low for 8-10hrs, until peas are tender and the meat has fallen away from the bone. Season with salt/pepper to taste. Remove and discard the pork chop bone and break up any large chunks of meat with a fork. (I personally like to take out the ham hock, puree the soup and then add the ham back to the soup--yummy, and I like adding extra ham, but to each their own).

Ladle into bowls, and serve immediately (though, I've found that it tastes great days later, too--perfect make ahead soup).