Best Baton Twirlings Slow Cooker Split Pea Soup Recipes

SLOW-COOKER SPLIT PEA SOUP

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.

BATON TWIRLING'S SLOW COOKER SPLIT PEA SOUP

Steps:

• Remove congealed surface fat from cooking liquid and discard.
• If you don't have cooking liquid from Baton Twirling's Slow Cooker Cottage Roll recipe, leave it out and substitute any kind of stock or water.
• While chopping vegetables, heat liquid in saucepan or microwave a few minutes until warm.
• Pour liquid into slow cooker along with peas, carrots, celery, onion, thyme and pepper.
• Add cooking liquid or any kind of stock or water to within 2 inches of top of slow cooker.
• Stir, cover and cook on low setting 10 to 12 hours or until peas and vegetables are soft.
• In food processor or blender, purée soup in batches until smooth.
• If necessary, return to slow cooker to heat to serving temperature (or on stove in saucepan or in microwave).
• Add diced cottage roll, if using, to soup before heating.
• Season to taste with salt and pepper.

SLOW COOKER SPLIT PEA SOUP WITH BACON AND HASH BROWNS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, about 5 minutes. Drain on paper towels.
• Place bacon, split peas, hash brown potatoes, onion, carrots, celery, garlic, black pepper, red pepper flakes, and chicken broth in a slow cooker; stir to combine.
• Cook on Low for 8 hours (or High for 6 hours).

EMERIL'S SLOW-COOKER SPLIT-PEA SOUP

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.

SLOW-COOKED SPLIT PEA SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender., Remove ham bone from soup. When cool enough to handle, remove meat from bone; discard bone. Cut meat into cubes and return to soup or save meat for another use. Remove bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

SLOW-COOKER SPLIT PEA SOUP

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.