Russ' Recipes
Russ' Recipes
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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 use " Hurst's HamPeas " when I can find them - " see photo below " )
              ( Any other type " bag of Split Pea's " will also work )  -  ( see Tip #1 )

  •   Some type of Ham to include:

    • Leftover cooked " bone in ham "  -  ( from a previously cooked ham meal )
    • 1 Large or two medium sized " smoked ham hocks "

      Or if you don't have either of those try:
              

  •   1/2 - teaspoon of ground cloves  -  ( or about 10 whole cloves  -  " optional " but better with )

  •   1  -  tablespoon of celery seeds.

  •   1  -  small-medium onion diced.

  •   1/3  -  Cup of Shredded carrots cut into smaller pieces  -  ( " optional " but better with )

  •   Salt & Pepper to taste.

" Use prior to starting Slow Cooking: "

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

  •   6  -  cups of water.

" To use later during Slow Cooking: "

  •   1  -  Cup of dry Ditalini pasta.


Directions:

          ( " Note: " Only take the slow cooker lid off when directions call for it and at no other time )

  1.   In a soup pot add the Chicken Stock ( or broth ) and 6 cups of water and heat just until it starts to boil.

  2.   While pot is heating add your Split Peas to your slow cooker.

  3.   Then add the cloves, celery seeds, diced onion, carrots, salt and pepper to the Slow Cooker.

  4.   Once the stock and water are heated " carefully " pour it into the slow cooker and then stir.

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

  6.   Take the lid off and stir with a large slotted kitchen spoon until the split peas are separated.
       ( I know its unusual to do this with a slow cooker but it helps to breakup the split peas )

  7.   Put the lid back on your slow cooker and cook on high for " 2 more hours ".

  8.   Then take the lid off again and remove the ham or ham hock and set asided to cool.

  9.   Add the Ditalini pasta and stir again mixing well.

  10.   Put the lid back on your slow cooker and cook on high for " 30 to 45 minutes ".

  11.   Use two forks to pull the meat away from the bone to help it cool more quickly.

  12.   Once the ham, or ham hock, is cool enough cut it up into smaller pieces and discard the bone.

  13.   Take the lid off again after the 1/2 hour, and stir in your ham.

  14.   Put the lid back on your slow cooker for about 10 minutes or a little longer for ham to warm up.

  15.   Serve .....



          The reason I try to find and use " Hurst's HamPeas " is due to the fact that a " Ham Flavor Packet " is included with them which always adds that much more flavor to your " Split Pea Soup ! "

          The Hurst's Brand beans come in a lot of different variety's for multiple Ham Soups, Chili, Garlic Lemon Lentils, Italian Style beans, etc. and they can be found in the " Delaware Stores " and " New York Stores " noted below.

Go to their website to see the " type of beans " they have,
plus " some recipes " as well by clicking on their logo below:


                 

     


 
Send Email to Russ, Click Here!
or at
( russpickde@comcast.net )


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