17 February 2014

Is it still soup weather where you live?  It most definitely is here in Wisconsin.  Although it has warmed up a bit (pretty bad when 20 is considered warm!), it is very blustery outside right now and we're expecting another 6 to 7 inches of snow today.  Oh joy!  (Not really.)  So soups are still in heavy rotation around here.  This is a soup I've been making for a while now.  I got the recipe from my friend Liz, who got it from Skinnytaste.  Liz adapted it for the slow cooker.  It works really well in the slow cooker.

Slow Cooker Split Pea Soup with Ham

16 oz. bag dried split peas
1 ham hock
1 cup matchstick carrots, chopped
½ tsp dried minced garlic
1 medium onion, cut into 8 pieces
6 cups reduced-sodium chicken broth
1-2 cups diced ham
Salt, to taste

Place split peas, ham hock, carrots, garlic, and onion in 6 qt. slow cooker.  Pour in chicken stock.  Cover and cook on low for 7 hours.  

Remove ham hock  and onions.  Shred the meat from the ham hock and add it back to the slow cooker.  Add diced ham.  Check for seasoning, adding salt if necessary.  Serve immediately.

Makes 6 servings.

I love this soup.  It is so hearty and comforting on a cold winter day.  I have to be honest, though: this soup is not a big hit with my kids.  They are not big fans of beans and bean-type things like lentils or split peas.  And also the green color turns them off.  This soup starts out a brilliant bright green when you first serve it, but will dull in color as the leftovers sit.  I believe these pictures were taken of the leftovers the last time I made it.  

You really don't need the additional diced ham, but I like to add it for a little extra protein.  The ham hocks really give the soup an amazing smoky flavor and the meat is so super tender.  Delicious.

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