CROCK POT INTERNATIONAL SPLIT PEA SOUP

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Crock Pot International Split Pea Soup image

In Canada, it is a traditional Quebec dish, made with split yellow peas and flavoured with salt pork. Citizens of the Middle East are likely to enjoy a vegetarian version, seasoned with cumin and lemon. This recipe borrows a bit from each of these cuisines. I like to serve this soup steaming hot with plenty of fresh, dark bread, coleslaw and sliced Cheddar cheese. It makes a great winter meal.

Provided by Olha7397

Categories     Pork

Time 12h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 cups yellow split peas, soaked, drained and rinsed (See TIPS, below)
2 onions, diced
4 stalks celery, peeled and thinly sliced
3 carrots, peeled and diced
2 potatoes, peeled and diced
1 smoked ham hock
1 tablespoon cumin seed
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
1/4 cup fresh lemon juice
1/4 cup finely chopped parsley

Steps:

  • In slow cooker stoneware, combine all ingredients except lemon juice and parsley.
  • Cover and cook on Low for 12 hours or on High for 6 hours, until vegetables are tender and broth is well flavoured.
  • Remove ham hock and stir in lemon juice.
  • Ladle into bowls an garnish with parsley.
  • TIPS: Traditionally, yellow split peas are not soaked before cooking, but I have found that they can be tough unless they are pre-soaked.
  • To be safe, I suggest the following: Bring the peas and 6 cups water to boil.
  • Boil rapidly for 1 minute, then let sit while you prepare the rest of the ingredients.
  • Drain and rinse before adding to the recipe.
  • Smoked ham hocks are available from butchers and can often be found in the meat section of well-stocked supermarkets.
  • They are wonderful flavour enhancers, particularly for legumes.
  • VARIATION: South-western-Style Split Pea Soup: In a heatproof bowl, soak 2 New Mexico chillies in 2 cups boiling water for 30 minutes.
  • Drain and discard liquid and stems.
  • Chop finely.
  • Add to soup along with onions and other ingredients.
  • For a spicier version, add 1 finely chopped jalapeno pepper along with the reconstituted chillies.
  • To serve, top with sour cream and garnish with finely chopped cilantro instead of parsley.
  • MAKE AHEAD: This soup can be cooked overnight, then refrigerated until ready to serve.
  • Delicious& Dependable Slow Cooker Recipes.

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