| This recipe is liked by 1 person(s). |
Slow cooker split pea soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 10 cups | low-sodium chicken broth |
| 2 pounds | dried green split peas, picked over, rinsed, and drained |
| 1 medium | onion, diced small |
| 4 small | carrots, diced small |
| 1 | celery stalk, diced small |
| 1/2 | red bell pepper, diced small |
| 4 cloves | garlic, minced, (about 1 tablespoon plus 1 teaspoon) |
| 1 tablespoon | minced fresh thyme leaves, (or 1 teaspoon dried thyme, crumbled) |
| 2 | dried bay leaves |
| 2 small | ham hocks, (1 1/4 pounds total), with several 1/2-inch slits cut into skin |
Coarse salt and ground pepper
Directions
In a medium pot, bring broth to a boil, then carefully pour into a 5- to 6-quart slow cooker. Add split peas, onion, carrots, celery, bell pepper, garlic, thyme, bay leaves, and ham hocks; season with salt and pepper.
Cover and cook on high until split peas are creamy, 6 hours, stirring occasionally.
Remove ham hocks from pot. Discard skin and bones; dice meat. Discard bay leaves. Lightly mash peas with the back of a wooden spoon. Return ham to soup and season to taste with salt and pepper.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.