I'm mostly posting this for Dad, because somehow his split pea soup didn't turn out just right. Mine was fantastic. I also made a loaf of Nigella's potato-water bread to go along with it.
If anyone saved their Easter ham bone, this is the perfect recipe for its use.
Split Pea Soup in the Crock Pot
Modified from Southern Food on About.com
1 (16 oz.) package of dried green split peas, rinsed
1 meaty hambone
4 carrots, diced
1 small yellow onion, diced
2 ribs of celery, diced
2 cloves of garlic, minced
1 bay leaf
2 tablespoons fresh parsley, chopped
1 tbsp. Tony's seasoning salt
1 tsp. fresh pepper
5 1/2 cups hot water
Layer ingredients in crockpot (you'll need one of the big ones) in order listed. Of course your ham bone is going to stick out in the middle, but layer around it. For crockery cooking, order does matter, so I suggest following this rule.
4-5 hours on high
8-10 hours on low
You'll end up with 8-10 servings of some of the best split pea soup you've ever had--and with such little effort!
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