When I have leftover ham in the fridge, I always like to make this soup. Just throw the ingredients in the slow cooker, turn it on and dinner is done.
—PAMELA CHAMBERS WEST COLUMBIA, SC
PREP: 15 MIN. • COOK: 8 HOURS • MAKES: 8 SERVINGS
1 package (16 ounces) dried green split peas, rinsed
2 cups cubed fully cooked ham
1 large onion, chopped
1 cup julienned or chopped carrots
3 garlic cloves, minced
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1 carton (32 ounces) reduced-sodium chicken broth
2 cups water
In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until peas are tender.
FREEZE OPTION Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.