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Pea soup is one of the simplest soups to prepare, and it is very inexpensive.
I have a large crock pot so I start out by soaking 2 1lb bags of dried split peas, over night. In the morning I rinse the peas and then return them to the crock pot.
I might or might not add a ham bone, or few strips of cooked bacon in the crock pot at this point (if you leave these out this recipe is vegetarian and vegan friendly). I then fill the crock pot up to about 1 inch below the rim.
I put the crock pot on high and add a dash of pepper and sea salt to the ingredients, place the lid on and leave it be for 6 to 8 hours.
I like to serve it with some shredded cheddar cheese and a few bacon bits on top.
Pea soup freezes really well. I place mine in canning jars leaving space at the top for expansion. Each canning jar holds 2 to 3 servings.
- One to two 1lb bags of dried split peas (depending on size of your crock pot)
- Black pepper and sea salt to season
- Ham bone or several slices of cooked bacon
- Place bag(s) of dried split peas in crockpot and cover with water and allow them to soak over night (with crock pot off)
- Rinse peas and return to crock pot
- Add in ham bone or bacon
- Season with a generous amount of sea salt and black pepper
- Turn crock pot on high for 6 to 8 hours
- Serve with shredded cheese and bacon bits if so desired.
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