Trim any extra fat off ham bone and discard.
In large stock pot over medium high heat, add carrots, celery, onion, garlic, split peas, ham bone, chicken broth, and seasonings.
Bring mixture just to a boil, then reduce the heat to low and let simmer approximately 1 to 2 hours or until peas and vegetables are soft. Remove from heat and let cool about 15 minutes before blending.
To blend or not to blend: This is an option. You can either blend all the ingredients, except the ham, until smooth, Partially blend just some of the ingredients, or not blend for a chunky version. This applies to the stove top version and also the slow cooker version. Your choice:
Place 1 cup soup mixture in to the blender and process until texture is smooth. Pour the blended soup into a large bowl. Repeat this step until all the soup mixture is blended. Only blend 1 cup at at time since the soup mixture expands when hot and pressure can cause the top to blow off the blender. (I learned this the hard way years ago - visualize The Exorcist!)
Once all the soup is blended to your liking, pour back into pot on the stove to keep warm and add chopped ham meat; stir together.
Serve in soup bowls and enjoy. Excellent with a side of Cornbread.
Makes 6 to 8 servings.
Preheat the Slow Cooker (Crock Pot). Trim any extra fat off ham bone and discard.
Add carrots, celery, onion, garlic, split peas, ham bone (not the ham meat), chicken broth, and seasonings.
Cook on high for 4 hours or low for 8 hours or until peas and all vegetables are tender.
Place 1 cup soup mixture in to the blender and process until texture is to your liking. Pour the blended soup into a large bowl. Repeat this step until all the soup mixture is blended. Only blend 1 cup at at time since the soup mixture expands when hot and pressure can cause the top to blow off the blender. (I learned this the hard way years ago - visualize The Exorcist!)
Once all the soup is blended to your liking, pour back into the crock pot to keep warm and add chopped ham meat; stir together.
Makes 6 to 8 servings.
Add carrots, celery, onion, garlic, split peas, ham bone, chicken broth, and seasonings to inner pot. (Do not fill pot more than 2/3 full of liquid)
Place lid on cooker and close both the lid and vent to the sealing position. Press the Manual/Pressure Cook button and adjust to high pressure setting. Set the cooking time to 12 minutes.
When the cooking time has finished, quick release the pressure in short spurts until all the pressure is released and the pin has dropped. Note: Many times when cooking soups or beans, liquid will try to release out of the pressure valve if it is quick released. To avoid a mess, release the pressure in short spurts or place a kitchen town over the pressure valve when released to catch any liquid. Once the pin has dropped, open the lid and set aside. Remove the ham bone and cut off ham meat. Reserve the meat to add back to the soup after it has been blended.
If you wish to have your soup blended, place 1 cup soup mixture in to the blender and process until texture is to your liking. Pour the blended soup into a large bowl. Repeat this step until all the soup mixture is blended. Only blend 1 cup at a time since the soup mixture expands when hot and pressure can cause the top to blow off the blender. (I learned this the hard way years ago - visualize The Exorcist!)
Once all the soup is blended to your liking, pour back into the inner pot to keep warm and add chopped ham meat; stir together and serve.
Makes 6 to 8 servings.
Follow desired Stove Top, Crock Pot or Pressure Cooker Method above (your choice).
Omit ham bone and ham meat.
Substitute vegetable broth for the chicken broth.
Add 1 tablespoon liquid smoke for flavoring. Adjust spices and seasonings to taste.
Makes 6 to 8 servings.
* Look for split peas that have a use-by date on the package and are relatively fresh; they will cook faster and better.
** Learn how easy it is to make homemade Chicken Stock - Basic Chicken Stock.
*** Be careful using curry, as a little goes a long way.
Classic Split Pea Soup Recipe: https://whatscookingamerica.net/soup/split-pea-soup.htm