Monday, October 10, 2011

Slow Cooker Split-Pea Soup

[fairly unappetizing pic that doesn't do justice to the taste forthcoming]

As per what passes for an editorial policy here, I'm just acknowledging a dearth of recent posts then moving on. Hi!

Seeing that it's finally fall, we pulled out our trusty copy of Slow Cooker Revolution and mostly followed the split pea soup recipe -- albeit with more ham hocks, carrots and garlic. It turned out quite well -- smoky and rich, though I may try it with less salt and a bit less liquid next time. Happy soup and stew weather, everyone.

  • 2 onions, minced (about 2 c)
  • 6 garlic cloves, minced (about 1-1/2 T)
  • 1/8 t red pepper flakes
  • 1-1/2 T fresh thyme, minced
  • 1 T vegetable oil
  • 4 c beef broth
  • 3 c water
  • 1 lb. split peas
  • 6 carrots, peeled and cut into 1/2 in. pieces (about 2 c)
  • 2 bay leaves
  • 2 smoked ham hocks, rinsed and scored
  • 1 T lemon juice
  • salt and pepper to taste

Place onions, garlic, red pepper flakes, thyme and oil in a microwave-safe bowl. Microwave for five minutes, stirring occasionally, till onions are softened; transfer to slow cooker.

Add broth, water, split peas, carrots, ham hocks and bay leaves to slow cooker. Cover and cook till peas are tender, 9-11 hours on low or 5-7 hours on high (everything was super soft at five hours on high with our cooker).

When done, remove bay leaves, stir in lemon juice and season to taste. Skim fat and remove meat from bone, then return to soup if you want; we didn't bother.