SLOW COOKER SPLIT PEA WITH HAM SOUP

SLOW COOKER SPLIT PEA WITH HAM SOUP 2 tablespoons olive oil 1 vidalia onion diced 2 carrots peeled and diced 2 celery stalks diced 2 cloves garlic minced 1 bay leaf 1/2 teaspoon nutmeg 3/4 cup Riesling or other dry white wine 1 ham bone or 1 1/2 cups small diced ham 12 ounces dried split peas 6-7 cups vegetable stock or chicken stock salt and pepper to taste In a large skillet, heat the olive oil over med-high heat and add the onions, cooking until softened. Add the carrots and celery. Continue to cook the vegetables until they just start to caramelize. Stir in the garlic and cook for one minute. Add the bay leaf, nutmeg and wine stirring with a wooden spoon and scraping up the brown bits on the bottom of the pan. Continue to cook until the wine is reduced by half. Transfer the mixture to a slow cooker and add the ham, peas and stock. Stir to combine and season lightly with salt and pepper. Cover and cook on high for 4 hours or low for 7-8 hours. Taste for seasoning and add salt/pepper as needed. Serve immediately or transfer to an airtight container and store in the refrigerator for up to 36 hours. The soup can be frozen in an airtight container for up to 3 months.