I saved them in my freezer to make stock or soup with, and I pulled them out yesterday to thaw for the split pea soup. I roasted them in a 400° oven for about an hour beforehand. This gives the soup depth and flavor, but I can pull them out and the finished product is meatless. (Note: I said meatless, not vegetarian!)
Into my crockpot went:
16 oz. bag of dried split peas (no need to soak)
5 roasted pork shoulder bones (or you could use the traditional ham)
1 large onion, chopped
4 carrots, chopped
5 stalks of celery, chopped
1 32 oz. box of beef broth (*see note below)
1 cup water
2 cups broth
seasoning, to taste
Place the first seven ingredients into the crockpot in order. Cook on low for 8-10 hours, or high for 4-6 hours. I chose to cook on high for six hours. At about hour four I checked on it and it had lost a lot of liquid so I added 2 more cups of broth.
6 comments:
Gosh, that looks DARN good. I've only had ONE good split pea soup in my life, and that was in CPK. The canned ones are pretty bad. I wish I could try yours. I always say this, but I really, really wanna camp in your kitchen.
You're in luck - there's leftovers! Another two or three bowls, it made a lot!
I agree, pea soup from a can = bad. This is only my second time making it on my own, before this I only ate my mom's. She makes it very, very similar w/ a hambone in the slow cooker all day w/ the same veggies.
That's my daughter! It looks delicious:)
Love, Mommy
I love split pea soup.
I'll have to look for that broth!
Pea soup and I don't get along too well. But I do like the idea of not having to use ham bones. And cooking dry beans in the crock pot is brilliant for anybody who wants a healthy, ready when you are meal for cheap.
Are all of these recipes your own? I'm so impressed with all of your blogs!!! =)
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