Russ' Recipes
Break Line
Break Line
 

         Prior to marrying my wife Karen the only Split Pea Soup I ever had was " Campbell's " !   ( my Mom never made it )   I fell in love for a second time ! ( first with my wife of course )   I put my own " twist " on it plus made it in the slow cooker.   " It's Awesome ! " ( if I do say so myself ).

You must use a slow cooker that is newer for this recipe !

See " slow cooker problem #1 " for more.

Ingredients:

  •   1 - 16 oz. bag of dried split peas. ( I like " Goya " the best but any will do ).

  •   2 - teaspoon of ground cloves ( or about 15 whole cloves ).

  •   1 - tablespoon of celery seeds.

  •   1 - small-medium onion chopped.

  •   1/3 cup - Shredded carrots cut into smaller pieces ( optional but better with ).

  •   Left over cooked boneless ham ( from the " Holiday Ham " ) .
      or a smoked ham hock if you didn't make the " Holiday Ham "....

  •   Salt & Pepper to taste.

  •   1/2 cup of Ditalini pasta.

  •   1 - 32 oz. box of Chicken Stock ( or broth ).

  •   6 - cups of water.


Directions:

  1.   Place the first " 7 " ingredients in a 4 or 5 quart slow cooker.

  2.   On the stove, in a large pan, heat up the Chicken Stock along with the water until it starts to boil.

  3.   Once heated carefully pour the stock and water mixture into the slow cooker and then stir.

  4.   Cover and cook on high for " 2 " hours.

  5.   Uncover and stir mixing well ( I know its unusual to do this with a slow cooker but it helps with the split peas ).

  6.   Cover and cook on high for " 2 " more hours.

  7.   Uncover again and remove the ham or ham hock to cool. Add the Ditalini pasta and stir again mixing well.

  8.   Cover and cook on high for 1/2 hour.

  9.   Wait until the ham, or ham hock, is cool enough to cut and then cut up into smaller pieces.

  10.   Uncover after the 1/2 hour, add ham and stir recovering for about 10 minutes for ham to warm up.

  11.   Serve .....

                                 
 
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or at
( russpickde@comcast.net )


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