Crock Pot Split Pea And Lentil Soup Recipes

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

Steps:

• Dump it all in the crock pot.
• Cook on high for 8 hours or until beans are soft.
• If you like it creamy, puree some or all of it with an immersion (hand held stick) blender.
• If you don't have Italian seasoning, any combination of oregano, basil, sage, rosemary, thyme and marjoram will work.
• Serve with crispy French or Italian bread.

Steps:

• Add all ingredients to crock pot.
• Cook on low for 8 hours or high for 4 hours or until desired consistency is reached.

Steps:

• Place the lentils, split peas, onion, carrots, garlic, and cumin into a pressure cooker, and stir in the chicken broth. Seal the cooker, bring to pressure over medium heat, and reduce heat to keep the pressure stable; cook under pressure for 30 minutes. Remove from heat, and allow pressure to subside. When the cooker is at normal pressure, remove the cover, season with salt and pepper and stir in lemon juice to serve.

Steps:

• Saute bacon in large saucepan over medium-high heat until fat is rendered, about 4 minutes; remove bacon; drain off all but 1 ½ tblsps of fat; add onion, carrot, leek and garlic and saute until light brown, about 10 minutes; add broth, lentils, split peas, potato, ham hock, celery, thyme and bay leaf; bring to boil; reduce heat and simmer until lentils and split peas are tender, about 45 minutes; stir in red wine and simmer 5 minutes longer; discard bay leaf; remove ham hock from soup and remove any meat attached to bone; cube meat and return to soup along with chopped up bacon; season to taste with salt and pepper.
• Freezer Note: Making up a double batch of soup is economical of energy and time - you'll do slightly more work now, use the same amount of energy to cook, and save yourself time and energy later on, when you want a quick, nutritious dinner. Just defrost in microwave, reheat well and serve

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 a heavy (cast iron is best) dutch oven heat oil over medium heat.
• Add onion and garlic and cook about 5 minutes, stirring until soft.
• Add remaining ingredients except carrots,celery and lemon slices.
• Bring to boil.
• Reduce heat to low, cover pot.
• Simmer 1 1/4 hours.
• Add carrots and celery.
• Bring back to boil then reduce heat and simmer 40 minutes, uncovered.
• Remove pot from heat.
• Lift out hocks and bay leaf, discard bay leaves.
• Cool hocks enough to handle, remove fat and bones.
• Put meat back in soup. Stir and heat gently.
• Float a lemon slice on top of each serving.

Steps:

• In a medium pot, bring broth to a boil, then carefully pour into a 5- to 6-quart slow cooker. Add split peas, onion, carrots, celery, bell pepper, garlic, thyme, bay leaves, and ham hocks; season with salt and pepper.
• Cover and cook on high until split peas are creamy, 6 hours, stirring occasionally.
• Remove ham hocks from pot. Discard skin and bones; dice meat. Discard bay leaves. Lightly mash peas with the back of a wooden spoon. Return ham to soup and season to taste with salt and pepper.