Slow Cooker (or not) Ham & Veggie Soup
with a side salad

Name: Slow Cooker (or not) Ham & Veggie Soup
Cook time: 385 min
Total time: 385 min
Yield: 4
Ingredients: 1 Onions, medium, diced; 1/2 lb Carrots, diced; 2 stalks Celery, diced; 1/2 lb Sweet potatoes, diced; 10 oz Ham, chopped; 1/2 tsp Oregano, dried; 1/4 tsp Red pepper flakes; 4 to 6 cups Stock, chicken; 1 Bay leaves; 1 1/2 cups Peas, frozen; 1 1/2 Tbsp Vinegar, red or white wine; 1 1/2 tsp Mustard, Dijon; 1/4 tsp Oregano, dried; 3 Tbsp Oil, cooking; 4 oz Mixed greens

Active: 25 min Total: 6 hr 25 min

Original GF Paleo Vegetarian

Our paleo version of split pea soup adds more veggies and gets a quick puree at the end to make it more resemble a split pea soup. This soup is comforting, hearty and quite healthy, and we make it super simple by throwing it all into a slow cooker (although you can do it on the stovetop too).

Ingredients

Metric

Servings:

Slow Cooker (or not) Ham & Veggie Soup:

Onions, medium - 1 , diced
Carrots - 1/2 lb , diced
Celery - 2 stalks , diced
Sweet potatoes - 1/2 lb , diced
Ham - 10 oz , chopped
Oregano, dried - 1/2 tsp
Red pepper flakes - 1/4 tsp
Stock, chicken - 4 to 6 cups
Bay leaves - 1
Peas, frozen - 1 1/2 cups

Side Salad with White Wine Vinaigrette:

Vinegar, red or white wine - 1 1/2 Tbsp
Mustard, Dijon - 1 1/2 tsp
Oregano, dried - 1/4 tsp
Oil, cooking - 3 Tbsp
Mixed greens - 4 oz

Prep

Onions / Carrots / Celery / Sweet potatoes / Ham - Prep as directed. (Can be done up to 4 days ahead)
Slow cook soup - You can first saute onions, carrots, celery, half the ham (the other half is used to top finished soup), oregano, and red pepper flakes in some oil for ~3 minutes to bring out the aromatics before transferring to slow cooker. However, you can also just combine all those ingredients with sweet potatoes, stock (add less if you want a thicker soup, more if you want a thinner soup), and bay leaves and cook on high for 2 to 3 hours or low for 5 to 6, until veggies have softened. (If not cooking in slow cooker, heat a Dutch oven over medium-high heat and saute aromatics for ~3 minutes and then add in remainder of ingredients - minus the reserved ham. Bring to a boil and then simmer for 40 to 50 minutes, until veggies are softened.) (Can be done night or morning before)
Make vinaigrette - Whisk together vinegar, Dijon mustard, oregano, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead).

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Make

Microwave peas to defrost them. Add them to soup and then use an immersion blender to just slightly blend the soup to thicken it a bit.
When soup is finished, season to taste with salt and pepper. Homemade soups can often taste bland and this really depends on your stock, so definitely don't be afraid to season at the end. Also, if you think the soup is too thick, you can always add more stock. Divide into bowls and finish with remainder of the ham.
Toss greens with vinaigrette and enjoy with soup!

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