Let this delicious split pea soup cook all day and it will be waiting for you when you walk in the door, tired and cranky.
500 g green or yellow split peas
7 cups water
3 medium carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
1 tsp salt
1/2 tsp crumbled dried oregano
1/4 tsp black pepper
Place all the ingredients in the slow cooker and cook on low setting for 10 to 12 hours, or on high setting for about 6 hours. The peas should disintegrate completely and the meat should be falling apart.
Let cool slightly, then remove ham or turkey from the soup and cut the meat up into small pieces (discard all the weird bits – you know what I’m talking about). Return the meat to the soup. Serve with a few croutons sprinkled on top. The soup will practically solidify when it cools, so you may want to add a bit more water when reheating.
Vegetarians can have some too: Just leave out the smoked ham hocks or turkey leg. The soup will still be good and hearty.