I love the crock pot, and my DH loves split pea soup. This is probably the best recipe for split pea soup that I have made. I think that we found it on "Just Crockpot Recipes". Of course, it's been modified just a bit for our family, but mostly the same.
2 cups split peas (rinsed and sorted)
6-7 cups chicken stock (or water and the appropriate number of Herb Ox bouillon cubes, like I do)
1 medium onion, chopped
3 medium potatoes, peeled and cubed (about 1/2 inch cubes)
3 carrots, I shred them or chop them tiny
1 large celery stalk, chopped
1 pound or so cooked ham, cut into 1/2 inch cubes
1 tablespoon rubbed sage
1 tablespoon dried thyme
1/2 cup brown rice, uncooked
Put everything into the crockpot, mix, and cook on low 6-8 hours. I usually make cornbread muffins to go with it. Just use the recipe on the side of the Aunt Jemima corn meal. Delicious and easy.
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OK, so exactly what ARE split peas and how do you sort them. And does this soup look like the green stuff usually associated with "pea soup"? Just wondering because I have some picky eaters, but I love using my crockpot.
ReplyDeleteYes, this is the green stuff associated with "pea soup". Split peas are the dried green peas that you find that are, well, split! You wash them, and "sort" out the few remaining bad ones. Or, the duds.
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