After making this soup, I realized something funny: I've been married to D. for almost 12 years, known him for 15, and we've NEVER had split pea soup. I cook such a wide variety of meals, with so little repetition that he sometimes begs for repeats, and yet, no split pea soup. So I didn't realize that D. thought he didn't like split pea soup, at all. So much so that when he called on his way home from work and I told him it was for dinner, there was a pregnant pause followed by an " . . . okay . . . ." Awesome. This was gonna be great.
But guess what? He liked it! And I, as a split pea soup lovah, loved it. I've never used yellow split peas for soup before, and I think the flavor is cleaner and brighter than with the green ones, but maybe I'm imagining it. You'll have to let me know. In any case, it's pretty, and this was a great way to use up leftover Easter ham. I think this recipe is good enough to warrant buying a ham steak at the market. And to top it all off: It's full of fiber and protein and is a true a dump-n-go slow-cooker recipe. Your house is gonna smell so good while this is cooking!
Slow-Cooker Yellow Split Pea Soup With Ham (adapted from Eating Well Magazine)
1 lb. yellow split peas, rinsed and drained (if you need GF, make sure package says they're GF, because there may be cross-contamination issues) 8 c. low-sodium chicken broth 1 large yellow onion, diced 1 c. diced carrot 1 c. finely diced celery 8 oz. ham, trimmed and diced 1 teaspoon dried marjoram (you can sub oregano and it's great - I had no marjoram on hand) Freshly ground black pepper to taste
Add all the ingredients to a 5-6 quart slow-cooker and stir to combine. Cover and cook for 5 hours on high or 7 to 8 hours on low. Season with more pepper to taste.