This hearty split pea soup is brimming with comforting flavors and textures. A bit of red wine makes for a special twist on a classic recipe. Methods for the stove-top and slow cooker included.
In a soup pot or dutch oven, combine the split peas, water, chicken stock, kombu seaweed, garlic, carrots, celery, celery leaf, potato, bay leaf, onion, ham bone and bring to a boil.
Reduce to simmering, cover and cook until split peas are completely soft and become mushy (approximately 60-90 minutes).
Add wine, dried herbs and ham. Allow to simmer 30 additional minutes.
Remove kombu seaweed and ham bone. Salt and pepper to taste.
Follow instructions above substituting a crock pot, adding all ingredients in Step 1 to the crock pot set for 6 hours.
When 6 hours is complete add ingredients in Step 2 and allow to simmer 30 additional minutes for flavors to fully develop.