Green Split Pea Soup

Name: Green Split Pea Soup
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 4 serving(s)
Ingredients: 1 lb split peas (dried green or yellow); 2 chicken bouillon cubes (low sodium if available); 1 ham hock; 1/2 large yellow onion, chopped; 2 tablespoons garlic, minced; 6 cups water (plus 4 cups water to soak the peas in overnight); 1/2 teaspoon white pepper

Submitted by CookinwithGas

"My mom used to make split pea soup every fall/winter, but no one else liked it so she and I were the only ones who ate it...Recently I thought of those younger days again and found myself wishing I knew how she'd made it...After a little research and alot of online recipe comparisons, I think I have created a recipe I like and one that I can even do in the slow cooker/crockpot! Serve with hot rolls or biscuits..."

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Ready In:: 8hrs 10mins
Ingredients:: 7
Serves:: 4

ingredients

1 lb split peas (dried green or yellow)
2 chicken bouillon cubes (low sodium if available)
1 ham hock
¹⁄₂ large yellow onion, chopped
2 tablespoons garlic, minced
6 cups water (plus 4 cups water to soak the peas in overnight)
¹⁄₂ teaspoon white pepper

directions

The night before, add 4 cups cold water to slow cooker/crockpot; stir in the dried green split peas; do NOT turn on the slow cooker/crockpot.
Cover and let soak overnight; In the morning drain and rinsed the split peas; Return the rinsed peas to the slow cooker/crockpot.
Add the chicken bouillon cubes, the onion, the garlic and the pepper; do NOT stir.
Place the ham hock on top of everything, in the middle of the slow cooker/crockpot; Slowly pour in the 6 cups of water; do NOT stir.
Cover and cook on low for 8-10 hours or on high for 4-5 hours; resist the urge to open the lid for a peek; do NOT stir.
When the cooktime is over, remove the ham hock and remove the meat from it; Chop the meat finely and return to the soup.
NOW you can stir and see if it is thick enough for you; if not, remove half the soup and puree it in a food processor or a blender.
Return the pureed soup to the slow cooker/crockpot and stir; Serve hot with crusty rolls or biscuits.
Leftovers may be frozen for OAMC purposes and reheated in the microwave at a later date.
Prep time listed does not include overnight pre-soaking of the peas.

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Reviews

This was a very tasty recipe. Like reviewer Chef#583312, was going to add potatoes, but forgot. Didn't matter to my sisters, they gobbled this up at dinner (my sister had 2 helpings!). Thanks, Cookin'withGas, for posting this recipe. Will have again!

Darkhunter
This dish was great!!!!!! I added potatoes to it as well.It's so goood! I also made cornbread with butter to go along with it!! Will make it again sooon!!!!

dade838