Slow Cooker Split Pea Soup

I never liked split pea soup as a kid and it always seemed watery and tasteless to me. Even ones at restaurants didn't taste much better to me. I found this recipe online a while back and I now love split pea soup and so does my whole family, especially my kids which is surprising because it looks like there's vegetables in it. This is very easy to make and has a lot of flavor.

Slow Cooker Split Pea Soup

1 (16 oz.)pkg. dried green split peas, rinsed
1 meaty hambone, 2 ham hocks, or 2 cups diced ham (I use ham hocks.)
3 carrots, peeled and diced
1/2 cup chopped onion
1 or 2 cloves of garlic, minced
1 bay leaf (I don't bother with it anymore.)
2 tsp. dried parsley flakes
1 tbs. seasoned salt (I used Lawry's.)
1/2 tsp. fresh pepper
6 cups hot water

Layer ingredients in slow cooker in the order given; pour in water. Cover and cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours until peas are very soft and ham falls off bone. Stir periodically so it doesn't scorch on bottom. Remove bones and bay leaf. Mash peas to thicken more, if desired. (You can add more water to make it desired consistency, if it's too thick.) Freezes well.





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Cream of Chicken and Vegetable Soup - Easy meal

I just made this last night for dinner and made a double batch. I panfried the chicken with my House Seasoning (This is posted under seasonings.) and olive oil. Then I cubed it as stated. I thought it needed more seasonings like I said below and then the taste was wonderful with such a rich, creamy texture. Others might find it doesn't need more seasonings. I'm a seasoning and garlic junkie!

Cream of Chicken and Vegetable Soup
Estimated Times:
Preparation - 10 min | Cooking - 15 min | Yields - 6

Ingredients:

1/4 cup (1/2 stick) butter or margarine
1/4 cup all-purpose flour
1 can (12 fl. oz.) Evaporated Milk
1 package (16 oz.) frozen mixed vegetables, prepared according to package directions (I didn't bother and just put the vegetables straight into the soup and warmed it up.)
2 (about 8 oz. total) boneless, skinless chicken breast halves, cooked and cubed
1 can (14.5 fl. oz.) chicken broth (To save money, I used 14 oz. water and 1 1/2 cubes chicken bouillon)
1/4 teaspoon onion salt
I also added more onion salt, garlic powder, and salt and pepper to taste to give it more flavor.

Directions:
MELT butter in medium saucepan over medium heat. Stir in flour. Gradually stir in evaporated milk. Cook, stirring constantly, until mixture comes to a boil. Add vegetables, chicken, broth and onion salt. Heat through.



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