Slow-Cooker Split Pea Soup with Ham

Growing up in Southern California and having relatives in both San Diego and Monterey there were many road trips.  During the 70’s and 80’s we would stop at Pea Soup Anderson’s in Carlsbad (now closed) when heading to my Aunt’s home in San Diego or in Buellton when heading to my Grandma’s home in Monterey.  I have memories of eating bowls of split pea soup.

So with the memories and a ham bone left over from a holiday dinner, I’m using the slow-cooker to recreate those memories at home with my family. Pea Soup Anderson’s recipe is no secret, it’s offered to anyone who purchases a bag of split peas in their food shop at the restaurant. The slow-cooker recipe below is my split pea recipe, but I have included Pea Soup Anderson’s original recipe split pea soup at the bottom of this post.

Ingredients:

• 1 (16-ounce) package dried green split peas, rinsed and soaked overnight
• 1 meaty ham bone
• 1 cup carrots, sliced
• 2 ribs of celery, chopped
• 2 cloves garlic, minced
• 1 cup white onion, diced
• 2 cups Yukon Gold potatoes, cubed
• 2 cloves garlic, minced
• 1 bay leaf
• Sea salt
• Freshly ground pepper to taste
• 6 cups vegetable stock

Preparation:

Place ingredients in slow cooker, adding the broth last. Do not stir ingredients. Cover and cook on high 4-6 hours or on low 8-12 hours until peas are very soft and creamy and ham falls off the bone.

Remove ham and ham bone from slow-cooker. Discard bones; dice meat. Discard bay leaves.

Return ham (reserving 1/2 cup) to soup and season to taste with sea salt and freshly ground black pepper. Using an immersion blender purée the soup.

Serve in bowls with reserved ham.

Cooks’ Note: The Original Recipe for 8 Bowls of Anderson’s Famous Split Pea Soup

Ingredients:

• 2 quarts soft water
• 2 cups Andersen’s Specially Selected Green Split Peas
• 1 branch celery, coarsely chopped
• large carrot, chopped
• 1 onion, chopped
• 1/4 teaspoon ground thyme
• 1 pinch cayenne
• 1 bay leaf
• Salt and pepper

Preparation:

 Boil hard for 20 minutes, then slowly until peas are tender. Strain through fine sieve and reheat to boiling point.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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