Crock Pot International Split Pea Soup Recipes

Steps:

• Mix all ingredients except ham in 4- to 5-quart slow cooker. Add ham.
• Cover and cook on Low heat setting 8 to 10 hours or until peas are tender.
• Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham into soup. Stir well before serving.

Steps:

• In slow cooker stoneware, combine all ingredients except lemon juice and parsley.
• Cover and cook on Low for 12 hours or on High for 6 hours, until vegetables are tender and broth is well flavoured.
• Remove ham hock and stir in lemon juice.
• Ladle into bowls an garnish with parsley.
• TIPS: Traditionally, yellow split peas are not soaked before cooking, but I have found that they can be tough unless they are pre-soaked.
• To be safe, I suggest the following: Bring the peas and 6 cups water to boil.
• Boil rapidly for 1 minute, then let sit while you prepare the rest of the ingredients.
• Drain and rinse before adding to the recipe.
• Smoked ham hocks are available from butchers and can often be found in the meat section of well-stocked supermarkets.
• They are wonderful flavour enhancers, particularly for legumes.
• VARIATION: South-western-Style Split Pea Soup: In a heatproof bowl, soak 2 New Mexico chillies in 2 cups boiling water for 30 minutes.
• Drain and discard liquid and stems.
• Chop finely.
• Add to soup along with onions and other ingredients.
• For a spicier version, add 1 finely chopped jalapeno pepper along with the reconstituted chillies.
• To serve, top with sour cream and garnish with finely chopped cilantro instead of parsley.
• MAKE AHEAD: This soup can be cooked overnight, then refrigerated until ready to serve.
• Delicious& Dependable Slow Cooker Recipes.

Steps:

• Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker. Add the split peas, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine. Add the turkey leg and 7 cups water. Cover and cook on low until the split peas and meat are tender, 6 to 8 hours.
• Discard the herb bundle. Discard the skin and bones from the turkey leg and shred the meat. Vigorously stir the soup to break up the peas and make the soup smoother. Thin with water, if desired. Stir in the chopped parsley and about three-quarters of the turkey meat; season with salt and pepper.
• Ladle the soup into bowls. Thin the yogurt with a little water, then spoon onto the soup. Top with the thawed peas and the remaining turkey. Serve with bread, if desired.

Steps:

• Mix all ingredients except ham in 5 qt slow cooker, then add ham.
• Cover and cook on low heat 8 to 10 hrs or on high heat 6 to 7 hours until peas are tender Remove ham from cooker; place on cutting board.
• Pull meat from bones, using 2 forks; discard bones and skin.
• Stir ham into soup.
• Stir well before serving.