Slow-cooker split pea soup has never been easier
Making soup in the slow cooker can be a bit tricky. Many soups taste better and have a better consistency if there is some evaporation of the liquid, which normally happens if a soup simmers on the stove. When you make soup in the slow cooker, you get very little evaporation.
That is actually an advantage when making this split pea soup recipe; you don't have to worry about the soup becoming too thick.
I normally make this soup with cut up ham. If we have a ham for dinner, I dice up leftovers and keep them in the freezer for recipes like this. If I don't have any on hand, it works great to ask for a thick slice of ham at the deli counter or pick up a mini-ham or even a ham steak in the meat department.
I do have a lot of followers who don't eat ham and I usually recommend using a mini-turkey ham, which can also be found in most grocery stores in the meat department.
However you dice it, this is a great soup for a cool fall day and won't take you more than 10 minutes of prep to put the ingredients in the slow cooker.
• Crystal Maleski, is a mom of four from Long Grove who shares family favorite recipes, dinner ideas and a printable grocery shopping list each week at www.makedinnereasy.com.