Split Pea Soup Crock Pot Dairy Free Recipes

Steps:

• Layer ingredients in crockpot.
• Pour in water, so don't stir.
• Cover and cook on high 4-5 hours or on low for 8-10 hours.
• Remove Bay leaf.
• Serve with some nice crusty bread or buns.

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:

• 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:

• 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:

• Place split peas in crock pot. Pour enough stock or water to crock pot to fill 2/3 full.
• In small skillet fry the bacon until crisp. Set aside to drain on paper towel.
• Pour off most of the bacon fat and lightly saute the onion, potato, leek, garlic and celery until softened, about 3 minutes.
• Add to crock pot.
• Add the remaining ingredients to the crock pot. (If using dried herbs, add them now. If using fresh herbs, they are to be stirred in 5 minutes before serving the soup.) Stir in the crumbled bacon.
• Cook on low 4-5 hours or until split peas and potatoes are tender. Mash lightly with potato masher to puree the soup. Or use a hand held immersion blender to puree the soup.
• Cool soup then transfer to container and refrigerate.
• Heat soup up the next day until warm, being careful not to burn. The soup will be thick; add more stock or water to thin if desired. If using fresh herbs, don't forget to stir them in now.
• Adjust seasonings if necessary and season to taste with salt and black pepper.
• Sit. Relax. Lick the bowl clean.