"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Split Pea Soup Recipe

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This recipe for Split Pea Soup, by , is from Jan Grzedzicki's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 pound dried green or yellow split peas, rinsed
2 medium carrots, peeled and medium dice
2 medium potatoes, peeled and diced
2 medium celery stalks, medium dice
1/2 medium yellow onion, medium dice
1 TBSP. Smokey Paprika
2 fresh Italian parsley sprigs
1 meaty smoked ham bone or 2 ham hocks (about 1 pound)
2 to 3 chicken or vegetable broth cubes
8 cups water
1 Tsp. Salt
1 Tsp. Pepper
Freshly ground black pepper

Directions:
Directions:
Arrange the split peas in the slow cooker in an even layer. Arrange the carrots, potatoes, celery, onion, parsley, salt and pepper over the peas in one even layer. Place the ham bone or hocks on top of the vegetables. (At this point you can remove the insert from the slow cooker, cover, and refrigerate up to 12 hours until ready to continue.)
Pour the bouillon cubes and water into the slow cooker and season with salt and pepper. Cover and cook until the peas are very soft and the meat is falling off the bone, on high for 5 to 6 hours or low for 8 to 10 hours.
Remove the ham bone or hocks to a cutting board. When cool enough to handle, remove the meat from the bones, place the meat back in the soup (discard the skin and bones), and stir to combine. Taste and season with more salt and pepper as needed.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10 hours

 

 

 

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