Holy mackerel, ham is expensive! Apparently, if it’s not Easter, you’re screwed — it’s like $11 for a teeny little pig tush. Kinda defeats the purpose of being a slow-cooking cheapskate. So, I put together a split pea soup recipe that doesn’t require cooking a giant ham hock in the soup, but still tastes like porky deliciousness. I would drink this out of a straw if I could.
- 1 lb. bag of split peas, rinsed
- 2 c. diced ham (I just used a $2.99 pre-packaged diced ham in water)
- 1 can of whole potatoes (dice ’em)
- 10 baby carrots, sliced
- 1-1/2 T. minced garlic
- 2 T. parsley flakes
- 1 T. Lawry’s seasoned salt
- 1 t. black pepper
- 5 c. hot water
Throw everything in the pot and cook on LOW for 8-10 hours. That’s really all there is to it.