I must admit, I was a bit intimidated to make pea soup from scratch. I've never done it before. I know my mom has made it before and it really is good. But, we had some left-over ham and I thought I'd give it a try. It's turned out quite well. So, I'm sure I'll make it again at some point.
1 package gluten-free split peas (16 oz.)
6-7 cups water
4 carrots, cut and diced
4 celery stalks, cut and diced
1 onion, chopped
1/4 tsp ground black pepper
1. Prepare peas per package directions (some say to rinse and soak them first, other brands don't require soaking, but only rinsing). Mine, I rinsed well, removed any pea shells, and then just added to my water. I simmered them on medium heat in a large pot for about 45 minutes until they started getting soft.
2. Add carrots, celery, onion, cubed ham, ham bone, and pepper. Let simmer at medium-low heat for about 30 minutes. Remove ham bone.
3. From there, I transferred the soup from the pot on the stove to my crock pot and set it on high for about 2 hours and then reduced to low. You can also just keep this on your stove on low for several hours until peas get very soft. Stir occasionally.
4. Stir before serving. Pea Soup freezes well, if you have left overs.
This recipe makes about 6 servings.