Crockpot Split Pea Soup with Carrots, Celery, Onion and Ham
I really love split pea soup in my gluten-free diet … It’s high-fiber, has no refined sugar and is highly nutritious. And, my husband likes it even more than I do. He thinks that it tastes great and frequently comes back for seconds.
Actually, this is one of my favorite gluten-free soup recipes. It takes only a minute or two to remove the foreign matter from the bag of split peas. It cooks almost on auto pilot.
It makes 6 to 8 servings with a very small time investment.
Gluten-Free Split Pea Soup with Carrots, Celery and Onion – Even Ham, Too – in the Crockpot
2 Cups Split Peas, dried (check the label to be sure they were not processed in a facility that also handles wheat, barley or rye)
1 1/2 Quarts Water
4 Cups Chicken Stock, or Beef or Vegetable (make your own, or buy a brand that you’re sure is gluten-free – many are not)
1 Medium Carrot, chopped
1/2 Cup Celery, sliced thin
1/2 Cup Onion, chopped
1 Teaspoon Chopped Parsley, or Dried
1/8 Teaspoon Pepper
1 Small Bay Leaf
1 Cup Cooked Ham, cubed, optional (check the label to make sure this is gluten-free)
Pick over the peas to remove any foreign matter (like rocks, kidney beans, corn kernels, etc.)
Rinse in a colander or strainer.
Put all ingredients in the crockpot.
Cook on High for 4-5 hours, or Low for 6-8 hours.
If you’re adding cooked ham, put it in about 20-30 minutes before serving.
If desired, thin with milk or water. Add salt or pepper to taste.
Makes about 6-8 servings.
This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac disease, but I’ve found that people who have no food allergies like it, too. It is wheat-free, barley-free and rye-free. Also, it is casein-free, dairy-free, egg-free, lactose-free, nut-free and refined sugar-free.
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