Pease porridge hot,
Pease porridge cold,
Pease porridge in the pot, nine days old.
Whenever I make pea soup the nursery rhyme runs through my head. I like pease porridge any way at all, although it never gets a chance to age nine days at my house.
Crock Pot cooking is the perfect method for making pea soup, the long heating period gently combines the flavors. This recipe uses the 3.5 Quart size Crock Pot slow cooker. Pea soup can also be made over direct heat in a heavy bottomed pot. The cooking time will be shorter.
The latest batch I made was with green split peas, but yellow work just as well and are actually my favorite.
Crock Pot Pea Soup
1 lb dried split peas large meaty ham bone or 2 cups thickly diced ham
3 stalks celery oregano, marjoram, thyme, basil, sage, pepper
3 large carrots bay leaf, celery salt
1 medium onion 1.5 quarts hot water
1 medium potato
Sort and rinse peas, place in bottom of crock pot. Dice all the vegetables to a uniform medium size. Place vegetables on top of peas, add the ham and spices to taste. Pour the water over all. Do not stir. Cook on high 4-5 hours, low 8-10 hours. Remove meat from bone, dice and return meat to pot. Stir well, serve hot, or cold or nine days old.