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Split Pea Soup…

March 7, 2017

Split Peas

Tomorrow at the Uptown Wednesday market Mary will be sampling Split Pea Soup.  I just had a taste for myself and it is wonderful.  Stop by for a sample…

Split Pea Soup

1 pound dried green split peas, rinsed
2 medium carrots, peeled and medium dice
2 medium celery stalks, medium dice
1/2 medium yellow onion, medium dice
2 medium garlic cloves, minced
2 fresh Italian parsley sprigs
1 bay leaf
1 meaty smoked ham bone or 2 ham hocks (about 1 pound)
4 cups (1 quart) low-sodium chicken or vegetable broth
2 cups water
Kosher salt
Freshly ground black pepper

Arrange the split peas in the slow cooker in an even layer. Arrange the carrots, celery, onion, garlic, parsley, and bay leaf over the peas in one even layer. Place the ham bone or hocks on top of the vegetables.

Pour the chicken broth 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.  You can cook it also at a low temperature on the stove top and stir occasionally for the same time, but it is a little harder to control the temperature.

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.

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