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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 4 |
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My mom used to make split pea soup every fall/winter, but no one else liked it so she and I were the only ones who ate it...Recently I thought of those younger days again and found myself wishing I knew how she'd made it...After a little research and alot of online recipe comparisons, I think I have created a recipe I like and one that I can even do in the slow cooker/crockpot! Serve with hot rolls or biscuits... Ingredients:
1 lb split peas (dried green or yellow) |
2 chicken bouillon cubes (low sodium if available) |
1 ham hock |
1/2 large yellow onion, chopped |
2 tablespoons garlic, minced |
6 cups water (plus 4 cups water to soak the peas in overnight) |
1/2 teaspoon white pepper |
Directions:
1. The night before, add 4 cups cold water to slow cooker/crockpot; stir in the dried green split peas; do NOT turn on the slow cooker/crockpot.
2. Cover and let soak overnight; In the morning drain and rinsed the split peas; Return the rinsed peas to the slow cooker/crockpot.
3. Add the chicken bouillon cubes, the onion, the garlic and the pepper; do NOT stir.
4. Place the ham hock on top of everything, in the middle of the slow cooker/crockpot; Slowly pour in the 6 cups of water; do NOT stir.
5. Cover and cook on low for 8-10 hours or on high for 4-5 hours; resist the urge to open the lid for a peek; do NOT stir.
6. When the cooktime is over, remove the ham hock and remove the meat from it; Chop the meat finely and return to the soup.
7. NOW you can stir and see if it is thick enough for you; if not, remove half the soup and puree it in a food processor or a blender.
8. Return the pureed soup to the slow cooker/crockpot and stir; Serve hot with crusty rolls or biscuits.
9. Leftovers may be frozen for OAMC purposes and reheated in the microwave at a later date.
10. Prep time listed does not include overnight pre-soaking of the peas.
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